Physicochemical properties of chitosans produced from shrimp shell under the different conditions and their influences on the properties of Kakdugi during storage (제조조건이 다른 새우껍질 chitosan의 물리.화학적 성질 및 깍두기의 보존성에 미치는 영향)
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- Journal of the Korean Society of Food Culture
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- v.9 no.1
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- pp.71-77
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- 1994