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KMID : 1134820020310030438
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Journal of the Korean Society of Food Science and Nutrition
2002 Volume.31 No. 3 p.438 ~ p.444
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Development of Low - fat Meat Processing Technology Using Interactions between Meat Proteins and Hydrocolloids - I. Optimization of Interactions between Meat Proteins and Hydrocolloids by Model Study
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진구복/Chin KB
정보경/Chung BK
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Abstract
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KEYWORD
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