KMID : 1011619910070020001
|
|
Korean Journal of Food and Cookey Science 1991 Volume.7 No. 2 p.1 ~ p.6
|
|
The Sensory Properties and Lipid Contents of Cooked Rices depending on the Variety and Cooker
|
|
Kim Hyun-Sook
Kim Young-A
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|