| school year | 109 |
| Journal level | SCI, |
| Title (title) | Improvement of foaming characteristics and stability of sterilized liquid egg with egg white hydrolysate (EWH) |
| Journal Name | Foods |
| Published year | 2021 |
| Publication month | 1 |
| Publication style | E-Journal |
| Number of volumes | 10 |
| Number of periods | 6 |
| Author Chinese name | 石名貴 |
| Author English name | |
| Author type | Fourth (above) author |
