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Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition / Do-Hyung Kim ; Bong-Kyung Koh
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2002.
- 형태사항
- pp. 99
- 기타저자
- Do-Hyung Kim
- 기타저자
- Bong-Kyung Koh
- 모체레코드
- 모체정보확인
- Control Number
- shingu:174430
MARC
008020509s2002 ulka a eng■022 ▼a12267708
■245 ▼aFreezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition▼dDo-Hyung Kim▼eBong-Kyung Koh
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2002.
■300 ▼app. 99
■653 ▼aFREEZING▼aFERMENTATION▼aCURVES▼aDOUGH▼aFROZEN▼aDIFFERENT▼aCONDITION
■700 ▼aDo-Hyung Kim
■700 ▼aBong-Kyung Koh
■773 ▼tFood Science and Biotechnology▼g2002년 4월호 (제11권 2호)▼d2002, 04
■SIS ▼aS016304▼b63688▼h4▼s2▼fP
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