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SS:DRY AA:신현길
0.78 sec.
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1
식염첨가수준이 Fermentde-dry sausage의 이화학적 특성에 미치는 영향 선택
식염첨가수준이 Fermentde-dry sausage의 이화학적 특성에 미치는 영향
신현길
| 建國大學校 附設 畜産科學硏究所 |
1987
להדפיס
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별치/청구기호
소장처
대출여부
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AR0001405
A
-
041 건16ㄷ
기사색인
대출불가
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1
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(1)
מוציא לאור
建國大學校 附設 畜産科學硏究所
(1+)
שנה
1987
(1)
שפה
kor
(1)
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