대구한의대학교 향산도서관

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저널기사
Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert.: / Romanchik-Cerpovicz, Joelle E.,Costantino, Amanda C. / American Dietetic Association / Journal of the American Dietetic Association / 2006 /
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