Proceedings of the Korean Society of Food and Cookery Science Conference (한국식품조리과학회:학술대회논문집)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Rheological characterization of new heteropolysaccharide, Gellan gum produced by Pseudomonas elodea

  • 권혜숙 (경희대학교 식품영양학과) ;
  • 구성자 (경희대학교 식품영양학과)
  • Published : 1987.12.01
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