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Quality Properties of Jelly with Dangyuja (Citrus gradis) Juice

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dc.contributor.authorKim Young Soon-
dc.date.accessioned2021-08-28T07:49:29Z-
dc.date.available2021-08-28T07:49:29Z-
dc.date.created2021-04-22-
dc.date.issued2017-05-19-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/24066-
dc.publisher(사)한국식품조리과학회, (사)한국식생활문화학회, (사)동아시아식생활학회-
dc.titleQuality Properties of Jelly with Dangyuja (Citrus gradis) Juice-
dc.title.alternativeQuality Properties of Jelly with Dangyuja (Citrus gradis) Juice-
dc.typeConference-
dc.contributor.affiliatedAuthorKim Young Soon-
dc.identifier.bibliographicCitation2017춘계연합학술대회, pp.169-
dc.relation.isPartOf2017춘계연합학술대회-
dc.relation.isPartOf(사)한국식품조리과학회, (사)한국식생활문화학회, (사)동아시아식생활학회-
dc.citation.title2017춘계연합학술대회-
dc.citation.startPage169-
dc.citation.conferencePlaceKO-
dc.citation.conferenceDate2017-05-19-
dc.type.rimsCONF-
dc.description.journalClass2-
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