DSpace at KISTKIST Conference PaperOthers

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dc.contributor.author박소현-
dc.contributor.authorRyu Jae Chun-
dc.contributor.author한영실-
dc.date.accessioned2024-01-13T18:02:24Z-
dc.date.available2024-01-13T18:02:24Z-
dc.date.created2021-09-29-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/109770-
dc.subject숯불구이-
dc.subject어ㆍ육류의 품질 특성-
dc.title.alternative숯불구이 방법이 어ㆍ육류의 품질 특성에 미치는 영향-
dc.typeConference-
dc.description.journalClass2-
dc.identifier.bibliographicCitation한국조리과학회 추계학술심포지움 및 정기총회 - 한국전통음식의 편의식품화, pp.41-
dc.citation.title한국조리과학회 추계학술심포지움 및 정기총회 - 한국전통음식의 편의식품화-
dc.citation.startPage41-
dc.citation.endPage41-
dc.citation.conferencePlaceKO-
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