Effect of Sarcoplasmic Protein and NaCl on Heating Gel from Fish Muscle Surimi Prepared by Acid and Alkaline Processing |
박주동
(경상대학교 해양생물이용학부/해양산업연구소)
윤수성 (경상대학교 해양생물이용학부/해양산업연구소) 정춘희 (경상대학교 해양생물이용학부/해양산업연구소) 조민성 (부경대학교 식품공학과) 최영준 (경상대학교 해양생물이용학부/해양산업연구소) |
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