China’s turning potato to new staple food needs novel semi-finished ingredients | |
Department | 环境材料与生态化学研究发展中心 |
Zeng FK(曾凡逵); Liu G(刘刚); 刘刚 | |
2015 | |
Conference Name | 第十八届欧洲食品化学会议 |
Conference Date | 2015-10-13~2015-10-16 |
Conference Place | 西班牙马德里 |
Subject Area | 食品风味化学 |
URL | 查看原文 |
Funding Project | 材料与农业工程组 |
Language | 英语 |
Document Type | 会议论文 |
Identifier | http://ir.licp.cn/handle/362003/18766 |
Collection | 环境材料与生态化学研究发展中心 |
Corresponding Author | 刘刚 |
Affiliation | 中国科学院兰州化学物理研究所 |
Recommended Citation GB/T 7714 | Zeng FK(曾凡逵),Liu G(刘刚),刘刚. China’s turning potato to new staple food needs novel semi-finished ingredients[C],2015. |
Files in This Item: | Download All | |||||
File Name/Size | DocType | Version | Access | License | ||
potato as staple foo(830KB) | 会议论文 | jpg | 开放获取 | CC BY-NC-SA | View Download |
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