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Effects of kinds of protease and the degree of hydrolysis on a meat-like process flavoring from enzyme-hydrolyzed soy protein isolate
- 제목
- Effects of kinds of protease and the degree of hydrolysis on a meat-like process flavoring from enzyme-hydrolyzed soy protein isolate
- 저자
- 이현규
- 발행일
- 2007-07-28
- 학회명
- 2007 IFT Annual Meeting
- 개최지
- Chicago, USA