대구한의대학교 향산도서관

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저널기사
Effect of cation exchange resin treatment and addition on sugar as anti-caking agent on retention of nutritional and sensory quality of lemon juice powder during storage: / Sharma, Satish K.,Kaushal, B. B. L.,Sharma, P. C. / Association of Food Scientists and Technologists(India) / Journal of food science & technology / 2011 /
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