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KMID : 1134820030320030400
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Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 3 p.400 ~ p.405
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Surimi Processing Using Acid and Alkali Solubilization of Fish Muscle Protein
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박주동/Park JD
정춘희/김진수/조득문/조민성/최영준/Jung CH/Kim JS/Cho DM/Cho MS/Choi YJ
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Abstract
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KEYWORD
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