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Author: Soottawat Benjakul
1 Articles are founded.
Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
Korean J Food Sci Anim Resour 2018;38(1):14-25.
https://doi.org/10.5851/kosfa.2018.38.1.014
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https://doi.org/10.5851/kosfa.2018.38.1.014