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KMID : 1024419980020030197
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Food Engineering Progress
1998 Volume.2 No. 3 p.197 ~ p.203
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Studies on the Rheological Models and Properties of Fish Protein Gel by Process Conditions
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Kim Byung-Yong
Kim Myung-Hwan
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Abstract
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KEYWORD
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rheological model, fish protein gel, salt concentration, heating temperature
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