{"title":"달걀, 오리알 및 타조알로 제조한 말이의 품질특성 비교","authors":"정아 이, 동헌 송, 현욱 김, 수현 조, 선문 강","doi":"10.9724/kfcs.2022.38.5.261","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"32 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2022.38.5.261","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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