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KMID : 0380619900220020162
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.162 ~ p.167
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Changes in Physical Properties of Salted Egg Yolks as Affected by Refractive Index During Frozen Storage and Their Effects on Functionalities in Mayonnaise Preparation
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김재욱/Kim, Jae Wook
최춘언/차가성/홍기주/Choi, Chun Un/Cha, Ga Seong/Hong, Ki Ju
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Abstract
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