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Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Do-Hyung Kim
- 서명/저자
- Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition / Do-Hyung Kim , Bong-Kyung Koh
- 발행사항
- 서울 : 한국식품과학회, 2002.
- 형태사항
- pp. 99-104
- 주기사항
- 참고문헌수록
- 기타저자
- Bong-Kyung Koh
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258674
MARC
008200708s2002 ulk aa eng■022 ▼a12267708
■1001 ▼aDo-Hyung Kim
■24510▼aFreezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition▼dDo-Hyung Kim▼eBong-Kyung Koh
■260 ▼a서울▼b한국식품과학회▼c2002.
■300 ▼app. 99-104
■500 ▼a참고문헌수록
■7001 ▼aBong-Kyung Koh
■773 ▼tFood Science and Biotechnology▼gVolume11. Number2. (2002 April)▼d2002, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011427▼b60050258▼h8▼s2▼fP
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