https://scholars.lib.ntu.edu.tw/handle/123456789/98043
Title: | Effect of Calcium and Thrombin on the Turbidity Changes and the Gelation Properties of Swine Plasma | Authors: | Chang, Yung-Chung Hwang, Lucy Sun Chang, Hung-Min |
Issue Date: | 1999 | Start page/Pages: | 553-558 | Source: | Food Research International | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/189451 | DOI: | 10.1016/S0963-9969(99)00130-1 |
Appears in Collections: | 食品科技研究所 |
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