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KMID : 1024419990030020117
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Food Engineering Progress
1999 Volume.3 No. 2 p.117 ~ p.122
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Quality Stability of Emulsion Curd Containing Squid Viscera Oil - added Fish Burger during Frozen Storage
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Kim Jin-Soo
Yeum Dong-Min
Ha Jin-Hwan
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Abstract
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KEYWORD
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squid viscera oil, fish burger, quality stability, emulsion curd
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FullTexts / Linksout information
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Listed journal information
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