PUKYONG

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PUKYONG Repository 대학원 식품공학과

첨가 단백질의 수화효과가 어육의 Gel형성에 미치는 영향

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Author(s)
조민성
Issued Date
1998
Awarded Date
1998. 8
Type
Dissertation
Publisher
釜慶大學校
URI
https://repository.pknu.ac.kr:8443/handle/2021.oak/26011
http://pknu.dcollection.net/jsp/common/DcLoOrgPer.jsp?sItemId=000001962465
Department
대학원 식품공학과
Degree
Master
Appears in Collections:
대학원 > 식품공학과
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PUKYONG Repository was built as a OAK to the National Central Library.