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내피제거 은행의 물리적 및 관능적 품질 특성Physical and Sensory Properties of Peeled Ginkgo Nuts Prepared under the Different Dehydration Conditions
- Issue Date
- Feb-2003
- Publisher
- 한국식품과학회
- Citation
- 한국식품과학회지, v.35, no.1, pp 84 - 91
- Pages
- 8
- Journal Title
- 한국식품과학회지
- Volume
- 35
- Number
- 1
- Start Page
- 84
- End Page
- 91
- ISSN
- 0367-6293
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- There are no files associated with this item.
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Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
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