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Preparation of Yogurt Added with Angelica keiskei Juice and Its Quality Characteristics
Preparation of Yogurt Added with Angelica keiskei Juice and Its Quality Characteristics
상세정보
- 자료유형
- 기사
- ISSN
- 1226332X
- 저자명
- Hai-Jung Chung
- 서명/저자
- Preparation of Yogurt Added with Angelica keiskei Juice and Its Quality Characteristics / Hai-Jung Chung
- 발행사항
- 서울 : 한국식품영양과학회, 2001.
- 형태사항
- pp. 96-100
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255105
MARC
008200320s2001 ulk aa kor■022 ▼a1226332X
■1001 ▼aHai-Jung Chung
■24510▼aPreparation of Yogurt Added with Angelica keiskei Juice and Its Quality Characteristics ▼dHai-Jung Chung
■260 ▼a서울▼b한국식품영양과학회▼c2001.
■300 ▼app. 96-100
■500 ▼a참고문헌 수록
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 6 Number 2 (2001)▼d2001, 06
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018377▼b60059665▼h8▼s2▼fP
