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Qualitative Properties and Oxidative Stability of Maejakkwa Prepared with Different Food Powers during Storage
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim Young Soon | - |
| dc.date.accessioned | 2021-08-29T21:55:39Z | - |
| dc.date.available | 2021-08-29T21:55:39Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2010-12-16 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/46925 | - |
| dc.publisher | 한국식품영양학회 | - |
| dc.title | Qualitative Properties and Oxidative Stability of Maejakkwa Prepared with Different Food Powers during Storage | - |
| dc.title.alternative | Qualitative Properties and Oxidative Stability of Maejakkwa Prepared with Different Food Powers during Storage | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Kim Young Soon | - |
| dc.identifier.bibliographicCitation | 2010년 한국식품영양학회 동계 학술대회, pp.242 | - |
| dc.relation.isPartOf | 2010년 한국식품영양학회 동계 학술대회 | - |
| dc.relation.isPartOf | 친환경급식 현황과 발전방안 | - |
| dc.citation.title | 2010년 한국식품영양학회 동계 학술대회 | - |
| dc.citation.startPage | 242 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferencePlace | 서울 교육문화회관 | - |
| dc.citation.conferenceDate | 2010-12-17 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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