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.