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

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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

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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)

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