학술대회자료
Rheological Properties of Pork Salt Soluble Proteins in Reaction with Various Levels and Molecular Weights of Chitosans
Rheological Properties of Pork Salt Soluble Proteins in Reaction with Various Levels and Molecular Weights of Chitosans
- 한국축산식품학회
- 학술대회논문집
- 2003년도 제31차 춘계 학술대회
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2003.06188 - 188 (1 pages)
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