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18.97.14.84
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한국낙농학회
한국낙농학회지
한국 향신료를 이용한 숙성치즈의 제조에 관한 연구
한국 향신료를 이용한 숙성치즈의 제조에 관한 연구
Studies on the Ripened Cheese Manufactured by Adding Some Korean Traditional Spices
김종우 ( Jong Woo Kim )
한국낙농학회
1991.01
한국낙농학회지
vol. 13
157-173(17pages)
UCI
I410-ECN-0102-2009-520-007225182
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