Effects of carrageenan on the physical properties of duck blood gel - koreascholar

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Effects of carrageenan on the physical properties of duck blood gel

Su Kyung Ku, Jake Kim, Yun Sang Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/421230

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학술대회 및 심포지엄

2023 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2023.04)
p.124

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Su Kyung Ku(Research Group of Food Processing, Korea Food Research Institute)
Jake Kim(Research Group of Food Processing, Korea Food Research Institute)
Yun Sang Choi(Research Group of Food Processing, Korea Food Research Institute)

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