Qualitative Properties and Oxidative Stability of Maejakkwa Prepared with Different Food Powders during Storage - koreascholar

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Qualitative Properties and Oxidative Stability of Maejakkwa Prepared with Different Food Powders during Storage

Yu Na Lee, Soo Min Kim, Jae Min Lee, Young Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377042

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한국식품영양학회 학술대회논문집

2010년 한국식품영양학회 동계학술대회 (2010.12)
p.242

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Yu Na Lee(Dept. of Food & Nutrition, Korea University)
Soo Min Kim(Dept. of Food Service Management Nutrition, SangMyung University)
Jae Min Lee(Dept. of Food & Nutrition, Korea University)
Young Soon Kim(Dept. of Food & Nutrition, Korea University)

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