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유지식품의 조리 중 기능성분의 변화
유지식품의 조리 중 기능성분의 변화 / 최은옥 저
유지식품의 조리 중 기능성분의 변화

Detailed Information

자료유형  
 기사
ISSN  
1225701X
서명/저자  
유지식품의 조리 중 기능성분의 변화 / 최은옥 저
발행사항  
서울 : 한국조리과학회, 2005.
형태사항  
pp. 742-758
키워드  
유지 기능 변화
기타저자  
최은옥
기본자료저록  
한국조리과학회지 : 제21권 제5호 (통권 제89호 2005년 10월) 2005, 12
모체레코드  
모체정보확인
Control Number  
kjul:60063604

MARC

 008060118s2005        ULKa    a                          KOR
■022    ▼a1225701X
■245    ▼a유지식품의  조리  중  기능성분의  변화▼d최은옥  저
■260    ▼a서울▼b한국조리과학회▼c2005.
■300    ▼app.  742-758
■653    ▼a유지▼a기능▼a변화
■700    ▼a최은옥
■773    ▼t한국조리과학회지▼g제21권  제5호  (통권  제89호  2005년  10월)▼d2005,  12
■SIS    ▼aS017536▼b60050539▼h8▼s2

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