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Characteristics of emulsion-gel formed by microbial transglutaminase
단백질 가교결합효소를 이용한 emulsion-gel의 특성

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Authors
이현아
Advisor
문태화
Issue Date
2005
Publisher
서울대학교 대학원
Keywords
microbial transglutaminasesodium caseinatesoy protein isolateemulsion-gelaroma compounds
Description
Thesis(master`s)--서울대학교 대학원 :농생명공학부,2005.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000051514

http://hdl.handle.net/10371/67404
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College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Food and Animal Biotechnology (식품·동물생명공학부)Theses (Master's Degree_식품·동물생명공학부)
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