Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 陳崇維 | zh_TW |
| dc.date.accessioned | 2018-10-04T07:41:39Z | - |
| dc.date.available | 2018-10-04T07:41:39Z | - |
| dc.date.issued | 2018-01-11 | en_US |
| dc.identifier.isbn | 9789860461022 | en_US |
| dc.identifier.uri | http://hkp.nctu.edu.tw/HakkaPeople/article/12318?issueID=661 | en_US |
| dc.identifier.uri | http://hdl.handle.net/11536/147330 | - |
| dc.description.abstract | 茶葉自茶樹（學名：Camellia sinensis）摘採下來之後，根據不同的製作工序及發酵程度，大致可以分為：綠茶、白茶、黃茶、青茶（含烏龍茶）、紅茶及黑茶等六大類。 | zh_TW |
| dc.language.iso | zh_TW | en_US |
| dc.publisher | 國立交通大學傳播與科技學系 | zh_TW |
| dc.publisher | Department of Communication & Technology, NCTU | en_US |
| dc.title | 茶葉加工流程 | zh_TW |
| dc.type | Campus Publications | en_US |
| dc.identifier.journal | 新客家人群像 | zh_TW |
| dc.citation.issue | 2018 | en_US |
| Appears in Collections: | Hakka People | |
Files in This Item:
If it is a zip file, please download the file and unzip it, then open index.html in a browser to view the full text content.