Effect of Organic Acids on the Morphological Properties of Food Additive Titanium Dioxide (E171) in Processed Food - koreascholar

논문 상세보기

Effect of Organic Acids on the Morphological Properties of Food Additive Titanium Dioxide (E171) in Processed Food

Ye-Lin Yoon, Young-Rok Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/407314

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

2021 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2021.05)
p.127

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ye-Lin Yoon(Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University)
Young-Rok Kim(Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University)

같은 권호 다른 논문