E. Sim, Yu-Young Lee, H. Park, H. Choi, Kwak Ji-Eun, Mi-jung Kim, Hong-Sik Kim, Jin-Sook Kim
{"title":"各种大豆制硬豆腐的品质特征","authors":"E. Sim, Yu-Young Lee, H. Park, H. Choi, Kwak Ji-Eun, Mi-jung Kim, Hong-Sik Kim, Jin-Sook Kim","doi":"10.9799/KSFAN.2020.33.6.710","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"25 1","pages":"710-720"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Quality Characteristics of Firm Tofu Made from Various Soybeans\",\"authors\":\"E. Sim, Yu-Young Lee, H. Park, H. Choi, Kwak Ji-Eun, Mi-jung Kim, Hong-Sik Kim, Jin-Sook Kim\",\"doi\":\"10.9799/KSFAN.2020.33.6.710\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":22731,\"journal\":{\"name\":\"The Korean Journal of Food And Nutrition\",\"volume\":\"25 1\",\"pages\":\"710-720\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Korean Journal of Food And Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9799/KSFAN.2020.33.6.710\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2020.33.6.710","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}