Quality Characteristics of Pear Jam added with Ginger Powder - koreascholar

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Quality Characteristics of Pear Jam added with Ginger Powder

Jeong Ok Rho, Hee Jin Park, Young Sook Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376957

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한국식품영양학회 학술대회논문집

2011년 한국식품영양학회 하계학술대회 (2011.06)
p.219

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Jeong Ok Rho(Dept. of Food Science and Human Nutrition, Chonbuk National University)
Hee Jin Park(Dept. of Food Science and Human Nutrition, Chonbuk National University)
Young Sook Lee(Dept. of Food Science and Human Nutrition, Chonbuk National University)

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