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"km lai"
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| 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 |
2010 |
Oil exudation and histological structures of duck egg yolks during brining.
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KM, Lai; WH, Chung; CL, Jao; 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 |
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