越南河粉南北大不同
dc.contributor | 國立臺灣師範大學僑生先修部 | zh_TW |
dc.contributor.author | 羅邦 | zh_TW |
dc.contributor.author | 馮恩欣 | zh_TW |
dc.contributor.author | 莫蓉蓉 | zh_TW |
dc.contributor.author | 寸得麗 | zh_TW |
dc.contributor.author | 黃麗安 | zh_TW |
dc.contributor.author | 黃鴻幸 | zh_TW |
dc.contributor.author | 江碧貞老師指導 | zh_TW |
dc.date.accessioned | 2024-09-30T03:46:06Z | |
dc.date.available | 2024-09-30T03:46:06Z | |
dc.date.issued | 2024-05-16 | |
dc.description.abstract | 臺灣各地湧現的越南小吃牛肉河粉格外引人注目,為此我們根據河粉的口味,作出介紹和演進整理,供大家了解其背後鮮為人知的背景。 | zh_TW |
dc.identifier | nups_sw_202405_06_004 | |
dc.identifier.uri | http://rportal.lib.ntnu.edu.tw/handle/20.500.12235/122067 | |
dc.relation | 「僑鄉印記」線上特展 | zh_TW |
dc.relation | 「Imprint of overseas Chinese hometown」Online Exhibition | en_US |
dc.title | 越南河粉南北大不同 | zh_TW |