Studies on the Extractability and Characteristics of Actomyosin of Duck Muscle by Difference Scalding Method (침탕방법을 달리한 오리근육의 Actomyosin의 추출성과 특성에 관한 연구)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.21 no.4
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- pp.348-352
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- 1992