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https://www.riss.kr/link?id=O48950672
2008년
eng
0022-1147
1750-3841
SCI;SCIE;SCOPUS
학술저널
JOURNAL OF FOOD SCIENCE -CHICAGO-
M121-M126 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
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다운로드
Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan
Composition and Consumer Acceptability of a Novel Extrusion-Cooked Salmon Snack
Changes of Soybean Quality during Storage As Related to Soymilk and Tofu Making
Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose