Transglutaminase첨가에 따른 튀긴 어육연제품의 조직감 변화

유병승

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Transglutaminase첨가에 따른 튀긴 어육연제품의 조직감 변화

Authors: 유병승

Issue Date: 3-Nov-2000

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/37109

Place: 대한민국
건국대,서울

Conference Date: 2000-11-03 ~ 2000-11-04

Conference Name: 2000년도 추계 연합심포지엄 학술발표회 및 총회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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