Huang, J. J., J. S. Tsai, and B. S. Pan, 1999, Effects of Pickling Time and Electrodialysis Affects Functional Properties of Salted Duck Egg White, J. Food Biochem., 23: 607-618.
作者:
蔡震壽
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, Effects of Pickling Time and Electrodialysis Affects Functional Properties of Salted Duck Egg White, J. Food Biochem., 23: 607-618.