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SS:VITRO AA:양종범 PP:건국대학교 대학원
0.124 sec.
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1
冷凍 및 加熱處理가 牛肉蛋白質의 in vitro multienzyme 消化率에 미치는 影響 선택
冷凍 및 加熱處理가 牛肉蛋白質의 in vitro multienzyme 消化率에 미치는 影響
양종범
| 건국대학교 대학원 |
1985
להדפיס
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AR0001298
A
-
041 건16
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1
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1985
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kor
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