대구한의대학교 향산도서관

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검색간략리스트

저널기사
Effect of enrobing with carboxy methyl cellulose or hydroxy propyl methyl cellulose in corn or gram flour on moisture and fat content of chicken during frying: / Sudhakar, S G,Pandey, M C,Manral, Mallika,Radhakrishna, K,Bawa, A S / Association of Food Scientists and Technologists(India) / Journal of food science & technology / 2006 /
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