Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 장우혁 | - |
| dc.contributor.author | 유영복 | - |
| dc.contributor.author | 김병희 | - |
| dc.contributor.author | 배송환 | - |
| dc.date.accessioned | 2022-04-19T10:08:36Z | - |
| dc.date.available | 2022-04-19T10:08:36Z | - |
| dc.date.issued | 2013-12 | - |
| dc.identifier.issn | 1226-3311 | - |
| dc.identifier.issn | 2288-5978 | - |
| dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147404 | - |
| dc.format.extent | 6 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | 한국식품영양과학회 | - |
| dc.title | 꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성 | - |
| dc.title.alternative | Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.doi | 10.3746/jkfn.2013.42.12.1988 | - |
| dc.identifier.scopusid | 2-s2.0-84940238876 | - |
| dc.identifier.bibliographicCitation | 한국식품영양과학회지, v.42, no.12, pp 1988 - 1993 | - |
| dc.citation.title | 한국식품영양과학회지 | - |
| dc.citation.volume | 42 | - |
| dc.citation.number | 12 | - |
| dc.citation.startPage | 1988 | - |
| dc.citation.endPage | 1993 | - |
| dc.identifier.kciid | ART001829757 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.description.journalRegisteredClass | kci | - |
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.