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A determination of the salicylate content of ingredients commonly used in Korean foods suggested for allergic patients
A determination of the salicylate content of ingredients commonly used in Korean foods suggested for allergic patients
Detailed Information
- 자료유형
- 보고서
- ISBN
- 03676463
- 서명/저자
- A determination of the salicylate content of ingredients commonly used in Korean foods suggested for allergic patients / C.O. Myung ; K.W. Lee ; H.W. Nam et al
- 발행사항
- 서울 : 한국영양학회, 1998
- 형태사항
- pp.949
- 키워드
- A determination of the salicylate content of ingredients commonly used in Korean foods suggested for allergic patients
- 기타저자
- C.O. Myung
- 기타저자
- K.W. Lee
- 기타저자
- H.W. Nam et al
- 기본자료저록
- 한국영양학회지 : 제31권5호 1998, 10
- 모체레코드
- 모체정보확인
- Control Number
- shingu:112578
MARC
008011106c1998 us a a eng■020 ▼a03676463
■245 ▼aA determination of the salicylate content of ingredients commonly used in Korean foods suggested for allergic patients▼dC.O. Myung▼eK.W. Lee▼eH.W. Nam et al
■260 ▼a서울▼b한국영양학회▼c1998
■300 ▼app.949
■653 ▼aA▼adetermination▼aof▼athe▼asalicylate▼acontent▼aof▼aingredients▼acommonly▼aused▼ain▼aKorean▼afoods▼asuggested▼afor▼aallergic▼apatients
■700 ▼aC.O. Myung
■700 ▼aK.W. Lee
■700 ▼aH.W. Nam et al
■773 ▼t한국영양학회지▼g제31권5호▼d1998, 10
■SIS ▼aS007408▼b30314▼h4▼s2
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| Reg No. | Количество платежных | Местоположение | статус | Ленд информации |
|---|---|---|---|---|
| AR112578 | 연속간행물실 | My Folder |
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