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Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Kook Bok Chin
- 서명/저자
- Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System / Kook Bok Chin
- 발행사항
- 서울 : 한국식품과학회, 2000.
- 형태사항
- pp. 368 - 371 (4 pages)
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258560
MARC
008200630s2000 ulk aa eng■022 ▼a12267708
■1001 ▼aKook Bok Chin
■24510▼aFunctional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System ▼dKook Bok Chin
■260 ▼a서울▼b한국식품과학회▼c2000.
■300 ▼app. 368 - 371 (4 pages)
■500 ▼a참고문헌수록
■773 ▼tFood Science and Biotechnology▼gVolume9. Number6. (2000 December)▼d2000, 12
■856 ▼uwww.kosfost.or.kr
■SIS ▼aS011419▼b60050258▼h8▼s2▼fP
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