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

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/418119
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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)