Effect of Heating Temperature, Time and Protein Concentration on the Gel Properties and Heat Stability of a Mixed System of Pork Myofibrillar and Plasma Proteins (가열온도, 가열시간, 단백질농도가 혈장단백질과 근원섬유단백질 혼합물의 gel 특성 및 열안정성에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.25 no.3
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- pp.295-298
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- 1993