KMID : 1011620040200020164
|
|
Korean Journal of Food and Cookey Science 2004 Volume.20 No. 2 p.164 ~ p.169
|
|
The Quality Characteristics of Sauce Made with Shrimp or Crab
|
|
Lee Kyeong-Im
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|