Skip to content
Warning: Full texts of licensed resources are only available from the TBU university network. You are currently outside this network.
Please log in to access full texts 
Portal K.UTB
  • ikona jazykČeština
  • ikona přihlášení Login
logo knihovny
  • TBU Catalog
  • e-resources
  • E-THESES
Advanced Search
Page will reload when a filter is removed. Reset Filters
Applied Filters:
Page will reload when a filter is removed.
Reset Filters
Show filters (0)
  • 배즙과 배동결건조분말을 첨가한 양갱의 품질 특성...
Toolbar
  • ikona citování Cite this
  • ikona bookmark Save to List
  • ikona export Export Record
    • Export to CitacePRO
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
    • Export to RIS
  • ikona email Email this
  • ikona permanent link Permanent link

배즙과 배동결건조분말을 첨가한 양갱의 품질 특성

Saved in:
Bibliographic Details
Published inWeon'ye gwahag gi'sulji Vol. 29; no. 1; p. 147
Main Authors 박연옥(Yeon Ok Park), 최진호(Jin Ho Choi), 최장전(Jang Jeon Choi), 임순희(Sun Hee Yim), 김명수(Myung Su Kim), 이한찬(Han Chan Lee)
Format Journal Article
LanguageKorean
Published 한국원예학회HST 2011
Online AccessGet full text
ISSN1226-8763
2465-8588

Cover

Loading…
Cover Image
  • More Information
  • Metadata
More Information
ISSN:1226-8763
2465-8588
  • ikona citování Cite this
  • ikona bookmark Save to List
  • ikona export Export Record
    • Export to CitacePRO
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
    • Export to RIS
  • ikona email Email this
  • ikona permanent link Permanent link

Search Options

  • Search History
  • Browse the Catalog
  • Browse Alphabetically
  • New Items

Find More with K.UTB

  • Opening Hours of the Library
  • Suggestion for Book Purchase
  • Interlibrary Loans
  • Printing and binding of the Theses

Do You Need Help?

  • Search Tips
  • FAQs
  • Feedback
  • Contacts
logo knihovny

Declaration of Accessibility | Cookies

Knihovna UTB ve Zlíně © 2025