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열풍건조 조건에 따른 은행분말의 이화학적 및 관능적 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김정미 | - |
| dc.contributor.author | 이영춘 | - |
| dc.contributor.author | 김광옥 | - |
| dc.date.accessioned | 2023-03-09T02:03:29Z | - |
| dc.date.available | 2023-03-09T02:03:29Z | - |
| dc.date.issued | 2003 | - |
| dc.identifier.issn | 0367-6293 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/65824 | - |
| dc.format.extent | 6 | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | 열풍건조 조건에 따른 은행분말의 이화학적 및 관능적 특성 | - |
| dc.title.alternative | Effects of Convection Oven Dehydration Conditions on the Physicochemical and Sensory Properties of Ginkgo Nut Powder | - |
| dc.type | Article | - |
| dc.identifier.bibliographicCitation | 한국식품과학회지, v.35, no.3, pp 393 - 398 | - |
| dc.identifier.kciid | ART000899322 | - |
| dc.description.isOpenAccess | N | - |
| dc.citation.endPage | 398 | - |
| dc.citation.number | 3 | - |
| dc.citation.startPage | 393 | - |
| 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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