MARC

 008050818s2005        ULKa    a                          KOR
■022    ▼a1225701X
■245    ▼a콩기름과  cyclodextrin  첨가량이  효소처리한  분리대두단백으로  제조한  frozen  soy  yogurt의  품질특성  및  저장성에  미치는  영향▼d이숙영,  박미정  공저
■260    ▼a서울▼b한국조리과학회▼c2005.
■300    ▼app.  18-23
■653    ▼a콩기름▼aCYCLODEXTRIN▼a첨가▼a효소▼a분리대▼a제조▼aFROZEN▼aSOY▼aYOGURT의▼a품질▼a특성▼a저장성
■700    ▼a이숙영,  박미정
■773    ▼t한국조리과학회지▼g제21권  제1호  (통권  제85호  2005년  2월)▼d2005,  02
■SIS    ▼aS011604▼b60050539▼h1▼s2▼fP

Preview

Export

ChatGPT Discussion

AI Recommended Related Books