Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant |
Hong, Seung-Seok
(Dept. of Food science and technology, Kongju National University)
Park, Won-Jong (Dept. of Food science and technology, Kongju National University) Hwang, Ki-Sung (Dept. of Food science and technology, Kongju National University) Kim, Kwan-Tae (Dept. of Food science and technology, Kongju National University) Kim, Gi-Sun (Dept. of Food science and technology, Kongju National University) Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) |
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