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Quality Characteristics of Jeju Premature Mandarin Mayonnai..:
An, Leeseon
;
Lee, Minho
;
Ryu, Soo-In
Journal of the Korean Society of Food Science and Nutrition. 53 (2024) 5 - p. 493-499 , 2024
Link:
https://doi.org/10.3746/jkfn.2024.53.5.493
RT Journal T1 <Title>Quality Characteristics of Jeju Premature Mandarin Mayonnaise</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2024.53.5.493&Exemplar=1&LAN=DE A1 An, Leeseon A1 Lee, Minho A1 Ryu, Soo-In PB The Korean Society of Food Science and Nutrition YR 2024 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 53 IS 5 SP 493 OP 499 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2024.53.5.493 DO https://doi.org/10.3746/jkfn.2024.53.5.493 SF ELIB - SuUB Bremen
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