대구한의대학교 향산도서관

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저널기사
Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment: / Lai, K. M.,Chuang, Y. S.,Chou, Y. C.,Hsu, Y. C.,Cheng, Y. C.,Shi, C. Y.,Chi, H. Y.,Hsu, K. C. / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2010 /
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