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NTIS 바로가기Food science and biotechnology, v.20 no.2, 2011년, pp.455 - 459
Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology) , Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute) , Song, Eu-Jin (Department of Food Science and Technology) , Kim, Kyu-Earn (Department of Pediatrics and Institute of Allergy, Yonsei University College of Medicine) , Ahn, Dong-Hyun (Department of Food Science and Technology)
This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at
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