高冷地 배추의 鹽水절임 特性과 절임 後 品質 安定性

DC Field Value Language
dc.contributor.advisor김공환-
dc.contributor.author구본열-
dc.date.accessioned2018-11-14T05:52:53Z-
dc.date.available2018-11-14T05:52:53Z-
dc.date.issued2001-
dc.identifier.other8847-
dc.identifier.urihttps://dspace.ajou.ac.kr/handle/2018.oak/14493-
dc.description學位論文(博士)--亞洲大學敎 大學院 :生物工學科,2001-
dc.language.isokor-
dc.publisherThe Graduate School, Ajou University-
dc.rights아주대학교 논문은 저작권에 의해 보호받습니다.-
dc.title高冷地 배추의 鹽水절임 特性과 절임 後 品質 安定性-
dc.typeThesis-
dc.contributor.affiliation아주대학교 일반대학원-
dc.contributor.department일반대학원 생물공학과-
dc.date.awarded2001. 8-
dc.description.degreeMaster-
dc.identifier.localId562177-
dc.identifier.urlhttp://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000008847-
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Graduate School of Ajou University > Department of Biotechnology > 3. Theses(Master)
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