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St udy on t he Text ural P ropert ies of Edible F rogs wit h Different Cooking Methods

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/373202
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한국식생활문화학회 (The Korean Society Of Food Culture)
저자
  • Yongsung Kim(Department of Food and Nutrition, Shinhan University)
  • Kyoungsik Kim(Department of Food and Nutrition, Shinhan University)
  • Taeeun Kwon(Department of Food and Nutrition, Shinhan University)