|
KMID : 1011619950110050494
|
|
Korean Journal of Food and Cookey Science
1995 Volume.11 No. 5 p.494 ~ p.502
|
|
|
Effect of Cooking, Reheating Methods and Storage Conditions on the Quality Characteristics of `Nuhbiani`
|
|
Kim Jung-Won
Kim Hee-Sub
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|