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Showing items 1-2 of 2 (1 Page(s) Totally) 1 View [10|25|50] records per page
中山醫學大學 |
2010 |
Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment.
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KM, Lai; YS, Chuang; YC, Chou; YC, Hsu; YC, Cheng; CY, Shi; HY, Chi; KC, Hsu |
中山醫學大學 |
2009 |
High-pressure treatment for shelf-life extension and quality improvement of oysters cooked in a traditional Taiwanese oyster omelet.
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KM, Lai;HY, Chi;KC, Hsu |
Showing items 1-2 of 2 (1 Page(s) Totally) 1 View [10|25|50] records per page
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