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Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu) / Jinyoung Lee ; Eunok Choe
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 285-289
- 기타저자
- Jinyoung Lee
- 기타저자
- Eunok Choe
- 모체레코드
- 모체정보확인
- Control Number
- shingu:192333
MARC
008030711s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)▼dJinyoung Lee▼eEunok Choe
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 285-289
■653 ▼aEFFECTS▼aVARIOUS▼aFOOD▼aMATERIALS▼aTEXTURE▼aCHARACTERISTICS▼aFREEZEDRYING▼aWHOLETOFU▼aCHUNDUBU
■700 ▼aJinyoung Lee
■700 ▼aEunok Choe
■773 ▼tFood Science and Biotechnology▼g2003년 6월호 (제12권 3호)▼d2003, 06
■SIS ▼aS020101▼b63688▼h4▼s2▼fP
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