Quality Properties of Sulgidduk with Radicchio Powder - koreascholar

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Quality Properties of Sulgidduk with Radicchio Powder

Hyeonbin O, Byung-Bum Choi, Ka-Young Song, Yangyang Zhang, Dong Kook Cho, Yu-Na Lee, Chun Ho Park, Young Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375919

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한국식품영양학회 학술대회논문집

2015년 한국식품영양학회 하계학술대회 (2015.08)
p.135

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Hyeonbin O(Dept. of Food and Nutrition, Korea University)
Byung-Bum Choi(Dept. of Food and Nutrition, Shinhan University)
Ka-Young Song(Dept. of Food and Nutrition, Korea University)
Yangyang Zhang(Dept. of Food and Nutrition, Korea University)
Dong Kook Cho(Dept. of Food and Nutrition, Korea University)
Yu-Na Lee(Dept. of Food and Nutrition, Korea University)
Chun Ho Park(Dept. of Food and Nutrition, Korea University)
Young Soon Kim(Dept. of Food and Nutrition, Korea University)

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