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경상대학교 해양산업연구소 해양산업연구소논문집 Effect of Hydration Time and Salt addition on Gelation Properties of Major Protein Additives
Effect of Hydration Time and Salt addition on Gelation Properties of Major Protein Additives
최영준(Y. J. Choi) , (M. S. Cho) , (J. W. Park)
경상대학교 해양산업연구소 2001.12
해양산업연구소논문집 vol. 14 152-152(1pages)
UCI I410-ECN-0102-2009-520-004544482
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