HOME
ISSUE
Homepage
Korean Journal of Food and Cookery Science
Articles
- Current issue
- All issue
- Search for Articles at KISTI(1985~2017.6)
Authors
- Instructions to Authors
- e-Submission
- Categories of Publications
- Contact Us
Reviewers
- Guide for KJFCS
- Peer Review at KJFCS
- Editorial Policy
About the Journal
- About the Jounal
- Editorial Board
- Research Ethics Policy
- Open Acces
- CrossCheck
- CrossMark
10.9724/kfcs.2022.38.5.261
Comparative study on the quality characteristics in rolled omelets manufactured with chicken, duck, and ostrich eggs
Number of citation :
Citation
X
PDF다운로드
TOP
