대멸치(Engraulis japonica) 素乾品의 脂質酸化 抑制에 미치는 항산화제와 포장의 병행효과= Effects of Antioxidant and Packing Methods on the Repression of Lipid Oxidation in Plain Dried Large Anchovy
- Issued Date
- 2001
- Type
- Dissertation
- Publisher
- 釜慶大學校 産業大學院
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