Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
한국식품영양학회
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이혜정 | - |
| dc.date.available | 2020-04-24T14:42:36Z | - |
| dc.date.issued | 2009-12-17 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/32766 | - |
| dc.title | 한국식품영양학회 | - |
| dc.title.alternative | 반응표면 방식에 의한 율무 청국장 아몬드 쿠키제조의 최적화 조건 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품영양학회(맞춤영양학이 나아갈 방향) | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 서울 교육문화회관 | - |
| dc.citation.startPage | 159 | - |
| dc.citation.title | 한국식품영양학회지 | - |
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - ETC > 2. Conference Papers
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.