인쇄
미지정
도서명 :
Evaluation of Curing
and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
저 자 :
Seung Seok Yoo
청구기호 :
소장처 :
참고자료실(관광학관2층)
대출요구사항 :
출력