|
KMID : 0380619970290030546
|
|
Korean Journal of Food Science and Technology
1997 Volume.29 No. 3 p.546 ~ p.554
|
|
|
The Preparation of Yogurt from Egg White Powder and Milk Products
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|