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수산식품의 조리조건에 따른 정미성분의 조성변화Changes of flavoring compounds of fish according cooking conditions
- Other Titles
- Changes of flavoring compounds of fish according cooking conditions
- Authors
- 한영실
- Issue Date
- Nov-1997
- Publisher
- 한국조리과학회 (한국식품조리과학회)
- Citation
- 한국조리과학회지 (한국식품조리과학회지), v.13, no.4, pp 545 - 564
- Pages
- 20
- Journal Title
- 한국조리과학회지 (한국식품조리과학회지)
- Volume
- 13
- Number
- 4
- Start Page
- 545
- End Page
- 564
- ISSN
- 2287-1780
2287-1772
- Files in This Item
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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