Publications
Detailed Information
Characteristics of emulsion-gel formed by microbial transglutaminase : 단백질 가교결합효소를 이용한 emulsion-gel의 특성
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 문태화 | - |
| dc.contributor.author | 이현아 | - |
| dc.date.accessioned | 2010-06-04T04:28:45Z | - |
| dc.date.available | 2010-06-04T04:28:45Z | - |
| dc.date.copyright | 2005. | - |
| dc.date.issued | 2005 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000051514 | eng |
| dc.identifier.uri | https://hdl.handle.net/10371/67404 | - |
| dc.description | Thesis(master`s)--서울대학교 대학원 :농생명공학부,2005. | en |
| dc.format.extent | vi, 39 leaves | en |
| dc.language.iso | en | en |
| dc.publisher | 서울대학교 대학원 | en |
| dc.subject | microbial transglutaminase | en |
| dc.subject | sodium caseinate | en |
| dc.subject | soy protein isolate | en |
| dc.subject | emulsion-gel | en |
| dc.subject | aroma compounds | en |
| dc.title | Characteristics of emulsion-gel formed by microbial transglutaminase | en |
| dc.title.alternative | 단백질 가교결합효소를 이용한 emulsion-gel의 특성 | en |
| dc.type | Thesis | - |
| dc.contributor.department | 농생명공학부 | - |
| dc.description.degree | Master | en |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.