The Effects of Heating and Chemical Treatment on the Haem and Non-Heme Iron Content of Heat-Induced Porcin Blood Curd

Wang, F. S.F. S.Wang林慶文Lin, Chin-WenChin-WenLin2009-03-252018-06-292009-03-252018-06-291994http://ntur.lib.ntu.edu.tw//handle/246246/147857en-USThe Effects of Heating and Chemical Treatment on the Haem and Non-Heme Iron Content of Heat-Induced Porcin Blood Curdjournal article