대구한의대학교 향산도서관

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저널기사
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed: / Jimenez-Colmenero,F. Cofrades,S. Lopez-Lopez,I. Ruiz-Capillas,C. Pintado,T. Solas,M.T. / ELSEVIER / Meat science / 2010 /
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