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https://www.riss.kr/link?id=O52321805
2009년
eng
0145-8892
1745-4549
SCIE;SCOPUS
학술저널
JOURNAL OF FOOD PROCESSING AND PRESERVATION
590-604 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
상세조회0
다운로드
EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE
PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGS
REHYDRATION KINETICS OF MICROWAVE-DRIED OKRAS AS AFFECTED BY DRYING CONDITIONS
USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON (SALMO SALAR) PRODUCTION