|
KMID : 1011619940100040351
|
|
Korean Journal of Food and Cookey Science
1994 Volume.10 No. 4 p.351 ~ p.356
|
|
|
Characteristics of egg coagulates cooked conventionally or by microwaves
|
|
Oh Hae-Sook
Myung Choon-Ok
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|