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

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

Yongsung Kim, Kyoungsik Kim, Taeeun Kwon

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373202

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한국식생활문화학회학술대회 논문집

2017 춘계연합학술대회 - ㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2017.05)
p.175

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)

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