Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
---|---|---|---|---|---|---|
1994 | The Effects of Heating and Chemical Treatment on the Haem and Non-Heme Iron Content of Heat-Induced Porcin Blood Curd | Wang, F. S.; 林慶文; Lin, Chin-Wen | Journal of Science Food Agric. | |||
1994 | Molecular Forces Involved in Heat-Induced Porcine Blood Curd | Wang, F. S.; 林慶文; Lin, Chin-Wen | Journal of Agric. Food Chem. |