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한국인 제2형 당뇨병 환자를 위한 칼로리별 표준식단 적용효과
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 심기현 | - |
| dc.contributor.author | 한영실 | - |
| dc.date.available | 2021-02-22T11:23:07Z | - |
| dc.date.issued | 2005-02 | - |
| dc.identifier.issn | 2287-1780 | - |
| dc.identifier.issn | 2287-1772 | - |
| dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/9263 | - |
| dc.format.extent | 11 | - |
| dc.language | 한국어 | - |
| dc.language.iso | KOR | - |
| dc.publisher | 한국식품조리과학회 | - |
| dc.title | 한국인 제2형 당뇨병 환자를 위한 칼로리별 표준식단 적용효과 | - |
| dc.title.alternative | Application Effect in Standard Diet by Calorie for Korean Type 2 Diabetic Patients | - |
| dc.type | Article | - |
| dc.publisher.location | South Korea | - |
| dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.21, no.1, pp 64 - 74 | - |
| dc.citation.title | 한국식품조리과학회지 | - |
| dc.citation.volume | 21 | - |
| dc.citation.number | 1 | - |
| dc.citation.startPage | 64 | - |
| dc.citation.endPage | 74 | - |
| dc.identifier.kciid | ART001120857 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.subject.keywordAuthor | diabetic diet | - |
| dc.subject.keywordAuthor | blood glucose (FBG | - |
| dc.subject.keywordAuthor | PP2) | - |
| dc.subject.keywordAuthor | HbAlC | - |
| dc.subject.keywordAuthor | cholesterol | - |
| dc.subject.keywordAuthor | triglyceride | - |
| dc.subject.keywordAuthor | HDL-C | - |
| dc.subject.keywordAuthor | LDL-C | - |
| dc.subject.keywordAuthor | diabetic diet | - |
| dc.subject.keywordAuthor | blood glucose (FBG | - |
| dc.subject.keywordAuthor | PP2) | - |
| dc.subject.keywordAuthor | HbAlC | - |
| dc.subject.keywordAuthor | cholesterol | - |
| dc.subject.keywordAuthor | triglyceride | - |
| dc.subject.keywordAuthor | HDL-C | - |
| dc.subject.keywordAuthor | LDL-C | - |
| dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2415200 | - |
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
- 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
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