友善列印 - Jean-Yu Hwang, Yung Shin Shyu, Lieh-Te Yeh, Wen-Chieh Sung* (2018). Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs. Journal of Food and Nutrition Research, 6(2), 110-115. 本人為通訊作者.

Jean-Yu Hwang, Yung Shin Shyu, Lieh-Te Yeh, Wen-Chieh Sung* (2018). Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs. Journal of Food and Nutrition Research, 6(2), 110-115. 本人為通訊作者.

作者: 宋文杰

發表年度: 2018

著作類別: 期刊論文

著作名稱: Jean-Yu Hwang, Yung Shin Shyu, Lieh-Te Yeh, Wen-Chieh Sung* (2018). Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs. Journal of Food and Nutrition Research, 6(2), 110-115.