http://scholars.ntou.edu.tw/handle/123456789/10304| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Huang, J. J. | en_US |
| dc.contributor.author | Jenn-Shou Tsai | en_US |
| dc.contributor.author | Pan, B. S. | en_US |
| dc.date.accessioned | 2020-11-21T03:43:08Z | - |
| dc.date.available | 2020-11-21T03:43:08Z | - |
| dc.date.issued | 1999 | - |
| dc.identifier.issn | 0145-8884 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/10304 | - |
| dc.relation.ispartof | Journal of Food Biochemistry | en_US |
| dc.title | Pickling time and electrodialysis affects functional properties of salted duck egg white | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1111/j.1745-4514.1999.tb00589.x | - |
| dc.identifier.doi | <Go to ISI>://WOS:000085159000003 | - |
| dc.identifier.url | <Go to ISI>://WOS:000085159000003 | |
| dc.relation.journalvolume | 23 | en_US |
| dc.relation.journalissue | 6 | en_US |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 食品科學系 | |
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