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Quality characterization of sauce containing enzymatic extracts from Ecklonia cava for intant noodle
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 허민수 | - |
| dc.date.accessioned | 2023-08-04T22:46:06Z | - |
| dc.date.available | 2023-08-04T22:46:06Z | - |
| dc.date.issued | 2011-06-09 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/64850 | - |
| dc.title | Quality characterization of sauce containing enzymatic extracts from Ecklonia cava for intant noodle | - |
| dc.type | Conference | - |
| dc.citation.title | Food Biosciences : Promises & Challenges in the Future | - |
| dc.citation.startPage | 343 | - |
| dc.citation.endPage | 343 | - |
| dc.citation.conferenceName | 2011 Annual Meeting of Korean Society of Food Science and Technology | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | EXCO, DAEGU | - |
| dc.citation.conferenceDate | 2011-06-08 ~ 2011-06-10 | - |
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