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내피제거 은행의 물리적 및 관능적 품질 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 한재영 | - |
| dc.contributor.author | 이영춘 | - |
| dc.contributor.author | 김광옥 | - |
| dc.date.accessioned | 2023-03-09T01:58:22Z | - |
| dc.date.available | 2023-03-09T01:58:22Z | - |
| dc.date.issued | 2003-02 | - |
| dc.identifier.issn | 0367-6293 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/65749 | - |
| dc.format.extent | 8 | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | 내피제거 은행의 물리적 및 관능적 품질 특성 | - |
| dc.title.alternative | Physical and Sensory Properties of Peeled Ginkgo Nuts Prepared under the Different Dehydration Conditions | - |
| dc.type | Article | - |
| dc.identifier.bibliographicCitation | 한국식품과학회지, v.35, no.1, pp 84 - 91 | - |
| dc.identifier.kciid | ART000899075 | - |
| dc.description.isOpenAccess | N | - |
| dc.citation.endPage | 91 | - |
| dc.citation.number | 1 | - |
| dc.citation.startPage | 84 | - |
| dc.citation.title | 한국식품과학회지 | - |
| dc.citation.volume | 35 | - |
| dc.publisher.location | 대한민국 | - |
| dc.description.journalRegisteredClass | kci | - |
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Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
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