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Application of sfd method and ldh for value-added food ingredients
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이광근 | - |
| dc.date.accessioned | 2024-10-30T15:43:21Z | - |
| dc.date.available | 2024-10-30T15:43:21Z | - |
| dc.date.issued | 2014-08-14 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/50458 | - |
| dc.title | Application of sfd method and ldh for value-added food ingredients | - |
| dc.type | Conference | - |
| dc.citation.startPage | 74 | - |
| dc.citation.endPage | 74 | - |
| dc.citation.conferenceName | 미국화학회 | - |
| dc.citation.conferencePlace | 미국 | - |
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Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)