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https://www.riss.kr/link?id=O16271477
1998년
-
0022-1147
1750-3841
SCI;SCIE;SCOPUS
학술저널
JOURNAL OF FOOD SCIENCE -CHICAGO-
305-311 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
상세조회0
다운로드
Fat particle structure and stability of food emulsions
Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical
Crystallization kinetics of lactose and sucrose based on Isothermal Differential Scanning
Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined