KMID : 0380620010330040474
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Korean Journal of Food Science and Technology 2001 Volume.33 No. 4 p.474 ~ p.478
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Effect of Transglutaminase on the Rheological Properties of Fried Surimi Gel
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Yoo Byoung-Seung
Jeong Yoon-Hwa
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Abstract
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KEYWORD
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