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Author: Chang Hoon Lee
1 Articles are founded.
Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
Food Sci Anim Resour 2020;40(2):254-261.
https://doi.org/10.5851/kosfa.2020.e10
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https://doi.org/10.5851/kosfa.2020.e10