레토르트파우치 튀김어묵의 熱處理條件과 Cook-value= (A )Study on the thermal treatment conditions and cook-value of retort pouched fried fish meat paste
- Issued Date
- 1987
- Type
- Dissertation
- Publisher
- 釜山水産大學
- Appears in Collections:
- 기타 대학원 > 기타 학과 (Other Departments)
- Files in This Item:
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