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KMID : 1134820040330101668
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 10 p.1668 ~ p.1675
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Gelation Properties and Industrial Application of Functional Protein from Fish Muscle - 1. Effect of pH on Chemical Bonds during Thermal Denaturation
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정춘희/Jung CH
김진수/진상근/김일석/정규진/최영준/Kim JS/Jin SK/Kim IS/Jung KJ/Choi YJ
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Abstract
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KEYWORD
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