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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
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Jeong Yeon Kim
- Title/Author
- 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
- Publish Info
- 서울 : 한국식품과학회, 2006.
- Material Info
- pp. 418-430
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Mi-Ra Kim, Ki-Hwan Park, Jae-Yong Shin, Jee-Young Imm
- Electronic Location and Access
- 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
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