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Making of the Enhances Antioxidantive Dongchimi Naengmyeum Broth Using Purple Sweet Potato
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 서원택 | - |
| dc.date.accessioned | 2023-08-04T23:45:03Z | - |
| dc.date.available | 2023-08-04T23:45:03Z | - |
| dc.date.issued | 2011-02-18 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/65091 | - |
| dc.title | Making of the Enhances Antioxidantive Dongchimi Naengmyeum Broth Using Purple Sweet Potato | - |
| dc.type | Conference | - |
| dc.citation.title | 2011년도 한국미생물, 생명공학회 영남지부 학술대회 | - |
| dc.citation.conferenceName | 2011년도 한국미생물, 생명공학회 영남지부 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferenceDate | 2011-02-18 ~ 2011-02-19 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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