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18.97.14.88
한국어
ENG
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한국식품조리과학회
한국식품조리과학회지
조리방법에 따른 고추의 Capsaicin 함량 변화
조리방법에 따른 고추의 Capsaicin 함량 변화
송주은 , 한재숙
한국식품조리과학회
1986.01
한국식품조리과학회지
vol. 2 iss. 2
117-117(1pages)
UCI
I410-ECN-0102-2009-570-007372791
₩ 1,000
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