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The Effects of Two Cation (Na+/K+) on the Food Functionality of Roe Protein Isolate from Yellowfin Tuna (Thunnus albacares) with Isoelectric Solubilization/Precipitation Process
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 허민수 | - |
| dc.date.accessioned | 2023-08-04T13:44:13Z | - |
| dc.date.available | 2023-08-04T13:44:13Z | - |
| dc.date.issued | 2015-08-25 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/62050 | - |
| dc.title | The Effects of Two Cation (Na+/K+) on the Food Functionality of Roe Protein Isolate from Yellowfin Tuna (Thunnus albacares) with Isoelectric Solubilization/Precipitation Process | - |
| dc.type | Conference | - |
| dc.citation.title | Phytonutrients and Healthy Foods | - |
| dc.citation.startPage | 295 | - |
| dc.citation.endPage | 295 | - |
| dc.citation.conferenceName | 2015 KFN International Symposium and Annual Meeting | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | Alpensia, Pyeongchang, Korea | - |
| dc.citation.conferenceDate | 2015-08-24 ~ 2015-08-26 | - |
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