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Institution	Date	Title	Author
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.	KM, Lai; YS, Chuang; YC, Chou; YC, Hsu; YC, Cheng; CY, Shi; HY, Chi; KC, Hsu

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	English \| 正體中文 \| 简体中文 \| 總筆數 :2875232
	造訪人次 : 54175306 線上人數 : 1440 教育部委託研究計畫計畫執行:國立臺灣大學圖書館