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한국식품조리과학회
한국식품조리과학회지
Caramelization 온도별 반응속도와 반응 생성물의 유지에 대한 항산화효과에 관한 연구
Caramelization 온도별 반응속도와 반응 생성물의 유지에 대한 항산화효과에 관한 연구
최인덕 , 안명수
한국식품조리과학회
1995.11
한국식품조리과학회지
vol. 11 iss. 4
440-440(1pages)
UCI
I410-ECN-0102-2009-570-007387850
₩ 1,000
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