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클로렐라를 첨가한 파운드케이크의 품질특성
클로렐라를 첨가한 파운드케이크의 품질특성 / 정남용, 최순남 공저
클로렐라를 첨가한 파운드케이크의 품질특성

Detailed Information

자료유형  
 기사
ISSN  
1225701X
서명/저자  
클로렐라를 첨가한 파운드케이크의 품질특성 / 정남용, 최순남 공저
발행사항  
서울 : 한국조리과학회, 2005.
형태사항  
pp. 669-676
키워드  
클로렐라 첨가 파운드 품질 특성
기타저자  
정남용, 최순남
기본자료저록  
한국조리과학회지 : 제21권 제5호 (통권 제89호 2005년 10월) 2005, 12
모체레코드  
모체정보확인
Control Number  
kjul:60063594

MARC

 008060118s2005        ULKa    a                          KOR
■022    ▼a1225701X
■245    ▼a클로렐라를  첨가한  파운드케이크의  품질특성▼d정남용,  최순남  공저
■260    ▼a서울▼b한국조리과학회▼c2005.
■300    ▼app.  669-676
■653    ▼a클로렐라▼a첨가▼a파운드▼a품질▼a특성
■700    ▼a정남용,  최순남
■773    ▼t한국조리과학회지▼g제21권  제5호  (통권  제89호  2005년  10월)▼d2005,  12
■SIS    ▼aS017536▼b60050539▼h8▼s2

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