Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
Improvement of Rheological Properties of Soy-based Spread-type Cheese by Alternation of Organic Acid Coagulants
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim Young Wan | - |
| dc.date.accessioned | 2021-12-12T14:42:37Z | - |
| dc.date.available | 2021-12-12T14:42:37Z | - |
| dc.date.created | 2021-12-11 | - |
| dc.date.issued | 2021-10-28 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/131083 | - |
| dc.publisher | 한국식품영양과학회 | - |
| dc.title | Improvement of Rheological Properties of Soy-based Spread-type Cheese by Alternation of Organic Acid Coagulants | - |
| dc.title.alternative | Improvement of Rheological Properties of Soy-based Spread-type Cheese by Alternation of Organic Acid Coagulants | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Kim Young Wan | - |
| dc.identifier.bibliographicCitation | 2021 KFN international Syposium and Anuual Meeting | - |
| dc.relation.isPartOf | 2021 KFN international Syposium and Anuual Meeting | - |
| dc.relation.isPartOf | Symposium proceedings | - |
| dc.citation.title | 2021 KFN international Syposium and Anuual Meeting | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferenceDate | 2021-10-27 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Food and Biotechnology > 2. Conference Papers
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.