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Transglutaminase첨가에 따른 튀긴 어육연제품의 조직감 변화
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T02:31:47Z | - |
| dc.date.available | 2024-10-30T02:31:47Z | - |
| dc.date.issued | 2000-11-03 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/37109 | - |
| dc.title | Transglutaminase첨가에 따른 튀긴 어육연제품의 조직감 변화 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2000년도 추계 연합심포지엄 학술발표회 및 총회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 건국대,서울 | - |
| dc.citation.conferenceDate | 2000-11-03 ~ 2000-11-04 | - |
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