Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Emulsifying Properties of Casein Hydrolyzates in Process Cheese

  • Choi, Sung-Sik (Dept. of Dairy Science, Sung Kyun Kwan University) ;
  • Kwak, Hae-Soo (Dept. of Food Science and Technology, Sejong University) ;
  • Lee, Soo-Won (Dept. of Dairy Science, Sung Kyun Kwan University)
  • Published : 1996.11.16
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