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Quality Characteristics of Sponge Cake Supplemented with Soy Protein Concentrate
Quality Characteristics of Sponge Cake Supplemented with Soy Protein Concentrate
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Myung-Ju Sung
- 서명/저자
- Quality Characteristics of Sponge Cake Supplemented with Soy Protein Concentrate / Myung-Ju Sung , Young-Seo Park, Hak-Gil Chang
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 860-865
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259332
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aMyung-Ju Sung
■24510▼aQuality Characteristics of Sponge Cake Supplemented with Soy Protein Concentrate▼dMyung-Ju Sung▼eYoung-Seo Park, Hak-Gil Chang
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 860-865
■500 ▼a참고문헌수록
■7001 ▼aYoung-Seo Park, Hak-Gil Chang
■773 ▼tFood Science and Biotechnology▼gVolume15. Number6. (2006 December)▼d2006, 12
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS037111▼b60050258▼h8▼s2▼fP
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