Effect of high hydrostatic pressure treatment on the hardening of silkworms’ silk-thread protein

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Jieon Park(Department of Food Science and Biotechnology, Kyung Hee University)
Dongjin Jung(Department of Food Science and Biotechnology, Kyung Hee University)
Sung-Won Choi(Department of Food and Culinary Arts, Osan University)
Chang-Nam Kim(Department of Hotel Baking Technology, Hyejeon College)
Moo-Yeol Baik(Department of Food Science and Biotechnology, Kyung Hee University)

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