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KMID : 1024419980020020102
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Food Engineering Progress
1998 Volume.2 No. 2 p.102 ~ p.107
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Quality Stability of Emulsion Curd - added Surimi Gel from Fish with a Red Muscle During Storage
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Kim Jin-Soo
Choi Jong-Duck
Yeum Dong-Min
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Abstract
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KEYWORD
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emulsion curd, surimi gel, quality stability, molified gelatin
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FullTexts / Linksout information
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Listed journal information
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