KO Wen-Ching | Department of Food Science, Chung-Hsing University
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概要
Department of Food Science, Chung-Hsing University | 論文
- Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.
- A study of in vivo antihypertensive properties of enzymatic hydrolysate from chicken leg bone protein