논문 상세보기

Baking Characteristics of Taurine Supplemented Bread and Cookies and Its Effect on Blood Alcohol Concentrations

Jeongsill Lee, Youngsu Kim
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/377220
모든 회원에게 무료로 제공됩니다.
한국식품영양학회 학술대회논문집
2009년도 한국식품영양학회 동계학술대회 (2009.12)
p.168
한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Jeongsill Lee(Dept. of Hotel Cuisine, Dong-U College)
  • Youngsu Kim(Dept. of Hotel Pastry & Art, Dong-U College)
인용하기
양식 선택

Jeongsill Lee, Youngsu Kim. (2009). Baking Characteristics of Taurine Supplemented Bread and Cookies and Its Effect on Blood Alcohol Concentrations. 2009년도 한국식품영양학회 동계학술대회, 168-168.

언어 선택
로그인