Huang, J. J., J. S. Tsai, and B. S. Pan. 1999. Pickling time and electrodialysis affects functional properties of salted duck egg white. J Food Biochem. 23(6):607-618.
作者:
孫寶年
發表年度:
1999
著作類別:
期刊論文
著作名稱:
Huang, J. J., J. S. Tsai, and B. S. Pan. 1999. Pickling time and electrodialysis affects functional properties of salted duck egg white. J Food Biochem. 23(6):607-618.