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콩 및 콩 가공식품의 조리 조건에 따른 Isoflavone 함량 변화
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 황인경 | - |
| dc.contributor.author | 전기숙 | - |
| dc.date.accessioned | 2010-02-09T07:54:36Z | - |
| dc.date.available | 2010-02-09T07:54:36Z | - |
| dc.date.copyright | 1997. | - |
| dc.date.issued | 1997 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000078330 | kog |
| dc.identifier.uri | https://hdl.handle.net/10371/53299 | - |
| dc.description | 학위논문(석사)--서울大學校 大學院 :食品營養學科,1997. | ko |
| dc.format.extent | ix, 67 장 | ko |
| dc.language.iso | ko | ko |
| dc.publisher | 서울大學校 大學院 | ko |
| dc.title | 콩 및 콩 가공식품의 조리 조건에 따른 Isoflavone 함량 변화 | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 食品營養學科 | - |
| dc.description.degree | Master | ko |
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