대구한의대학교 향산도서관

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저널기사
The effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference: / Kubo, Kaori M,Ogawa, Yukari,Horikoshi, Masako / John Wiley & Sons / Journal of the science of food and agriculture / 2008 /
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