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18.97.14.80
한국어
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한국식품조리과학회
한국식품조리과학회지
Synthesis and Sensory Evaluation of O - Aminoacyl Sugar Alcohols
Synthesis and Sensory Evaluation of O - Aminoacyl Sugar Alcohols
( Hai Jung Chung )
한국식품조리과학회
1992.01
한국식품조리과학회지
vol. 8 iss. 2
216-216(1pages)
UCI
I410-ECN-0102-2009-570-007385396
₩ 1,000
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