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KMID : 0380620050370030405
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.405 ~ p.411
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Engineering/Processing/Sensory Evaluation : Study on the Effect of Blending Ratios on the Antibacterial Activities of Chitosan/Gelatin Blend Solutions
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김병호/Kim BH
박장우/홍지향/Park JW/Hong JH
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Abstract
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KEYWORD
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biopolymer, chitosan, gelatin, blending ratios, antibacterial activity
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FullTexts / Linksout information
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Listed journal information
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