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KMID : 0380620050370030405
Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.405 ~ p.411
Engineering/Processing/Sensory Evaluation : Study on the Effect of Blending Ratios on the Antibacterial Activities of Chitosan/Gelatin Blend Solutions
±èº´È£/Kim BH
¹ÚÀå¿ì/È«ÁöÇâ/Park JW/Hong JH
Abstract
KEYWORD
biopolymer, chitosan, gelatin, blending ratios, antibacterial activity
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