커버이미지 없음
SCOPUS
학술저널
Physico-chemical Properties of Lactobacillus casei 00692 during Fermenting for Liquid-type Yogurt
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제25권 제2호
- : SCOPUS, SCIE, KCI등재
- 2005.06
- 226 - 231 (6 pages)