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한국식품조리과학회
한국식품조리과학회지
마늘 장아찌의 담금 방법과 숙성 기간에 따른 향기성분의 변화
마늘 장아찌의 담금 방법과 숙성 기간에 따른 향기성분의 변화
정현아 , 전희정
한국식품조리과학회
1997.05
한국식품조리과학회지
vol. 13 iss. 2
254-254(1pages)
UCI
I410-ECN-0102-2009-570-007388882
₩ 1,000
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