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함초 첨가 거품형 찜케이크의 재료 혼합비율의 최적화
함초 첨가 거품형 찜케이크의 재료 혼합비율의 최적화 / 김유숙 , 곽성호 , 장명숙 공저
함초 첨가 거품형 찜케이크의 재료 혼합비율의 최적화

Detailed Information

자료유형  
 기사
ISSN  
1225701X
저자명  
김유숙
서명/저자  
함초 첨가 거품형 찜케이크의 재료 혼합비율의 최적화 / 김유숙 , 곽성호 , 장명숙 공저
발행사항  
서울 : 한국조리과학회, 2006.
형태사항  
pp. 666-680
키워드  
첨가 거품 재료 혼합비 최적
기타저자  
곽성호
기타저자  
장명숙
기본자료저록  
한국조리과학회지(Korean Journal of Food & Cookery Science : 제22권 제5호 (통권 제95호 2006년 10월) 2006, 10
URL  
http://www.kfcs.org
모체레코드  
모체정보확인
Control Number  
kjul:60085001

MARC

 008061204s2006        ULKa    a                          KOR
■022    ▼a1225701X
■1001  ▼a김유숙
■245    ▼a함초  첨가  거품형  찜케이크의  재료  혼합비율의  최적화▼d김유숙▼e곽성호▼e장명숙  공저
■260    ▼a서울▼b한국조리과학회▼c2006.
■300    ▼app.  666-680
■653    ▼a첨가▼a거품▼a재료▼a혼합비▼a최적
■7001  ▼a곽성호
■7001  ▼a장명숙
■773    ▼t한국조리과학회지(Korean  Journal  of  Food  &  Cookery  Science▼g제22권  제5호  (통권  제95호  2006년  10월)▼d2006,  10
■URL    ▼ahttp://www.kfcs.org
■SIS    ▼aS036625▼b60050539▼h8▼s2

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