서브메뉴
검색
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Jeong Yeon Kim
- 서명/저자
- Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties / Jeong Yeon Kim , Mi-Ra Kim, Ki-Hwan Park, Jae-Yong Shin, Jee-Young Imm
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 418-430
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259099
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aJeong Yeon Kim
■24510▼aEffect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties▼dJeong Yeon Kim▼eMi-Ra Kim, Ki-Hwan Park, Jae-Yong Shin, Jee-Young Imm
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 418-430
■500 ▼a참고문헌수록
■7001 ▼aMi-Ra Kim, Ki-Hwan Park, Jae-Yong Shin, Jee-Young Imm
■773 ▼tFood Science and Biotechnology▼gVolume15. Number3. (2006 June)▼d2006, 06
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS027655▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- моя папка
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
