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Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Yoon, Hei-ryeo, 594.76-Y59e-TD | Texas Woman's University | 1997 594.76-Y59e-TD,
2
Program Diversity of Korean Television : A Content Analysis of Newspaper Program Descriptions
Program Diversity of Korean Television : A Content Analysis of Newspaper Program Descriptions
Kim, In-Sook, 326.146-K49p-TD | 이화여자대학교 대학원 | 1993 326.146-K49p-TD,
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