A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2021; you can also visit the original URL.
The file type is application/pdf.
레몬과 청귤의 첨가가 리코타의 응고성에 미치는 영향
Effect on Coagulation Improvement of Ricotta with Various Levels of Lemon and Green Tangerine
2021
Food and Life
Effect on Coagulation Improvement of Ricotta with Various Levels of Lemon and Green Tangerine
Preserved Fulltext
