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한국어
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한국식품조리과학회
한국식품조리과학회지
빵효모의 동결장해와 냉동내성효모의 특성
빵효모의 동결장해와 냉동내성효모의 특성
하합홍강 (河合弘康) ( Hiroyasu Kawai )
한국식품조리과학회
1994.01
한국식품조리과학회지
vol. 10 iss. 2
171-192(22pages)
UCI
I410-ECN-0102-2009-570-007386737
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