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Quality Characteristics of Bread Using Sour Dough
Quality Characteristics of Bread Using Sour Dough
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 저자명
- Young-Hee Park
- 서명/저자
- Quality Characteristics of Bread Using Sour Dough / Young-Hee Park , Lan-Hee Jung, Eun-Raye Jeon
- 발행사항
- 서울 : 한국식품영양과학회, 2006.
- 형태사항
- pp. 323-327
- 주기사항
- 참고문헌 수록
- 기본자료저록
- Journal of Food Scinece and Nutrition(한국식품영양과학회) : Volume 11 Number 4 (2006 December) 2006, 12
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255061
MARC
008200320s2006 ulk aa kor■022 ▼a1226332X
■1001 ▼aYoung-Hee Park
■24510▼aQuality Characteristics of Bread Using Sour Dough ▼dYoung-Hee Park▼eLan-Hee Jung, Eun-Raye Jeon
■260 ▼a서울▼b한국식품영양과학회▼c2006.
■300 ▼app. 323-327
■500 ▼a참고문헌 수록
■7001 ▼aLan-Hee Jung, Eun-Raye Jeon
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 11 Number 4 (2006 December)▼d2006, 12
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS037297▼b60059665▼h8▼s2▼fP
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