Effects of Heating Temperature and Time, Salt and pH on the Texture and Color Characteristics of Whole Egg Gel |
김경미
(세종대학교 생활과학과)
김종군 (세종대학교 생활과학) 김주숙 (세종대학교 생활과학) 김우정 (세종대학교 식품공학과) |
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