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Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH / Sang-Ho Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2008.
- 형태사항
- pp. 324-329
- 키워드
- EFFECTS ULTRAHIGH PRESSURE HOMOGENIZATION EMULSIFYING PROPERTIES WHEY PROTEIN ISOLATES VARIOUS PH
- 기타저자
- Sang-Ho Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:248587
MARC
008080509s2008 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH▼dSang-Ho Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2008.
■300 ▼app. 324-329
■653 ▼aEFFECTS▼aULTRAHIGH▼aPRESSURE▼aHOMOGENIZATION▼aEMULSIFYING▼aPROPERTIES▼aWHEY▼aPROTEIN▼aISOLATES▼aVARIOUS▼aPH
■7001 ▼aSang-Ho Lee
■773 ▼tFood Science and Biotechnology▼g2008년 4월호 (제17권 2호)▼d2008, 04
■URL ▼ahttp://www.fsnb.or.kr
■SIS ▼aS033818▼b63688▼h3▼s2▼fD
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