https://scholars.lib.ntu.edu.tw/handle/123456789/97627| Title: | Processing Effects on the Qualities of Texturized Egg Products Made of Fresh Egg White | Authors: | Hsu, Shun-Yao | Issue Date: | Apr-1993 | Journal Volume: | v.20 n.2 p.161-167 | Start page/Pages: | - | Source: | Food Science | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146354 |
| Appears in Collections: | 食品科技研究所 |
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