01216nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245020300122300003200325545004100357545005000398545004700448653011300495700005300608700003600661700003600697773013600733856002000869900002100889900001900910900002100929KSI00012433120040126134335031205s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(4)00aTransglutaminase 첨가가 튀긴 어묵의 레올로지 특성에 미치는 영향=xEffect of transglutaminase on the rheological properties of fried surimi gel/d이영승,e정윤화,e유병승  ap. 474-478:b삽도;c29 cm  a이영승, 대립수산㈜ 개발팀  a정윤화, 단국대학교 식품영양학과  a유병승, 동국대학교 식품공학과  aTransglutaminasea튀긴a어묵a레올로지aRheologicalaPropertiesaFried Surimi GelaSettingaRheology1 a이영승,g李映承,d1973-0KAC2017239404aut1 a정윤화,d1961-0KAC2015108151 a유병승,d1960-0KAC2017282970 t한국식품과학회지.d韓國食品科學會.g33권 4호(2001년 8월), p. 474-478q33:4<474w(011001)KSE199508795,x0367-629340u3197101aKd00010aLee, Young Seung10aJeong, Yoonhwa10aYoo, Byoungseung