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응고제를 달리하여 제조한 두부의 텍스쳐 특성과 두부순물의 성분

DC Field Value Language
dc.contributor.advisor황인경-
dc.contributor.author이선미-
dc.date.accessioned2010-02-09T07:55:55Z-
dc.date.available2010-02-09T07:55:55Z-
dc.date.copyright1996.-
dc.date.issued1996-
dc.identifier.urihttp://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000080489kog
dc.identifier.urihttp://hdl.handle.net/10371/53326-
dc.description학위논문(석사)--서울대학교 대학원 :식품영양학과,1996.ko
dc.format.extentvi, 45 장ko
dc.language.isokoko
dc.publisher서울대학교 대학원ko
dc.title응고제를 달리하여 제조한 두부의 텍스쳐 특성과 두부순물의 성분ko
dc.typeThesis-
dc.contributor.department식품영양학과-
dc.description.degreeMasterko
Appears in Collections:
College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Master's Degree_식품영양학과)
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