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18.97.14.80
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한국식품조리과학회
한국식품조리과학회지
목과편 (木瓜片) 재료배합비에 따른 Texture 특성
목과편 (木瓜片) 재료배합비에 따른 Texture 특성
이지연 , 이효지
한국식품조리과학회
1994.01
한국식품조리과학회지
vol. 10 iss. 2
223-223(1pages)
UCI
I410-ECN-0102-2009-570-007386797
₩ 1,000
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