Changes in Physical Properties of Salted Egg Yolks as Affected by Refractive Index During Frozen Storage and Their Effects on Functionalities in Mayonnaise Preparation (난백 혼입률이 다른 가염 난황의 냉동저장 중 물성 및 마요네즈 제조 적성 변화)
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- Korean Journal of Food Science and Technology
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- v.22 no.2
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- pp.162-167
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- 1990