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Author: Supawadee Narunatsopanon
1 Articles are founded.
Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood
Korean J Food Sci Anim Resour 2017;37(2):228-241.
https://doi.org/10.5851/kosfa.2017.37.2.228
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https://doi.org/10.5851/kosfa.2017.37.2.228