Study on the effects of pH, homogenization and heat treatments on the aggregation of egg white proteins
碩士 === 國立海洋大學 === 水產食品科學研究所 === 86 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21455504283180934639 |