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https://www.riss.kr/link?id=O16264330
1995년
-
0022-1147
1750-3841
SCI;SCIE;SCOPUS
학술저널
JOURNAL OF FOOD SCIENCE -CHICAGO-
420 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
상세조회0
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Cheddar cheese texture related to salt release during chewing, measured by conductivity
Aroma extract dilution analysis of aged cheddar cheese
Chemical pretreatment and microfiltration for making delipidized whey protein concentrate
Zymogen activation in pancreatic endoproteolytic preparations and influence on some whey protein