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https://www.riss.kr/link?id=O41848423
2004년
jpn
1341-027X
1881-6681
SCOPUS;SCIE
학술저널
JOURNAL- JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY
471-476 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
상세조회0
다운로드
Product Development of Functional Powdery Food and the Evaluation
Curd Formation by Rennet from Soymilk Combined with Bovine Milk and its Ripening
Effects of Dry-Heated Egg White on Rheological Properties and Structure of Chinese Type Noodles
Screening of Antidotes from Natural Oriental Drugs for Botulinum Neurotoxin Type A