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한국어
ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
Chitosan 이 난황의 유화력에 미치는 영향
Chitosan 이 난황의 유화력에 미치는 영향
Effect of Chitosan on Emulsifying Capacity of Egg Yolk
이신호(Shin Ho Lee)
대구가톨릭대학교 식품과학연구소
1996.01
식품과학지
vol. 8
32-36(5pages)
UCI
I410-ECN-0102-2009-590-006519043
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