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뽕잎을 이용한 젤리제조 및 품질 특성에 관한 연구
뽕잎을 이용한 젤리제조 및 품질 특성에 관한 연구
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MARC
008061024s2006 ULKa a KOR■022 ▼a1225701X
■245 ▼a뽕잎을 이용한 젤리제조 및 품질 특성에 관한 연구▼d김애정, 여정숙, 방인수, 우경자 공저
■260 ▼a서울▼b한국조리과학회▼c2006.
■300 ▼app. 56-61
■653 ▼a이용▼a젤리▼a제조▼a품질▼a특성
■7001 ▼a김애정
■7001 ▼a여정숙
■7001 ▼a방인수
■7001 ▼a우경자
■773 ▼t한국조리과학회지(Korean Journal of Food & Cookery Science▼g제22권 제1호 (통권 제91호 2006년 2월)▼d2006, 02
■URL ▼ahttp://kfcs.org
■SIS ▼aS026154▼b60050539▼h8▼s2
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