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밤호박을 이용한 넥타의 제조 및 저장 중 품질특성
밤호박을 이용한 넥타의 제조 및 저장 중 품질특성 / 송효남 , 김성란 , 노정혜 공저
밤호박을 이용한 넥타의 제조 및 저장 중 품질특성

Detailed Information

자료유형  
 기사
ISSN  
1225701X
저자명  
송효남
서명/저자  
밤호박을 이용한 넥타의 제조 및 저장 중 품질특성 / 송효남 , 김성란 , 노정혜 공저
발행사항  
서울 : 한국조리과학회, 2005.
형태사항  
pp. 776-781
기타저자  
김성란
기타저자  
노정혜
기본자료저록  
한국조리과학회지(Korean Journal of Food & Cookery Science : 제21권 제6호 (통권 제90호 2005년 12월) 2005, 12
모체레코드  
모체정보확인
Control Number  
kjul:60146103

MARC

 008101028s2005        ulka    a                          kor
■022    ▼a1225701X
■1001  ▼a송효남
■24510▼a밤호박을  이용한  넥타의  제조  및  저장  중  품질특성▼d송효남▼e김성란▼e노정혜  공저
■260    ▼a서울▼b한국조리과학회▼c2005.
■300    ▼app.  776-781
■7001  ▼a김성란
■7001  ▼a노정혜
■773    ▼t한국조리과학회지(Korean  Journal  of  Food  &  Cookery  Science▼g제21권  제6호  (통권  제90호  2005년  12월)▼d2005,  12
■SIS    ▼aS020549▼b60050539▼h8▼s2▼fP

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