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카카오분말과 생강분말을 첨가한 피시볼이 튀김조... | ResearchHub
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카카오분말과 생강분말을 첨가한 피시볼이 튀김조리 중 튀김유지의 이화학적 특성과 산화안정성에 미치는 영향
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Authors
Ji Lee
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Ji Lee
•
Jeonghee Surh
Published
April 30, 2024
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Journal
Korean Journal of Food and Cookery Science
Topics
Medicine
Biochemistry
Food Science
Molecular Biology
DOI
10.9724/kfcs.2024.40.2.86
