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채소류 가공 및 조리방법에 따른 질산염 함량 변화
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김경제 | - |
| dc.date.accessioned | 2024-10-30T03:11:33Z | - |
| dc.date.available | 2024-10-30T03:11:33Z | - |
| dc.date.issued | 1999-10-29 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/38203 | - |
| dc.title | 채소류 가공 및 조리방법에 따른 질산염 함량 변화 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 1999년 한국원예학회 추계학술연구발표회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 건국대 | - |
| dc.citation.conferenceDate | 1999-10-29 ~ 1999-10-30 | - |
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