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Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product / Woo-Po Park ; Yong-Bum Cho ; Soon-Kyung Chung ; Seung-Cheol Lee ; Mi-Jeong Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2001.
- 형태사항
- pp. 475
- 기타저자
- Woo-Po Park
- 기타저자
- Yong-Bum Cho
- 기타저자
- Soon-Kyung Chung
- 기타저자
- Seung-Cheol Lee
- 기타저자
- Mi-Jeong Lee
- 모체레코드
- 모체정보확인
- URL
- http://
- Control Number
- shingu:133014
MARC
008011119s2001 ulkaILa eng■022 ▼a12267708
■245 ▼aChanges in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product▼dWoo-Po Park▼eYong-Bum Cho▼eSoon-Kyung Chung▼eSeung-Cheol Lee▼eMi-Jeong Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2001.
■300 ▼app. 475
■653 ▼aChanges▼aKimchi▼aQuality▼aAffected▼aAddition▼aFermented▼aAnchovy▼aSauce▼aproduct
■700 ▼aWoo-Po Park
■700 ▼aYong-Bum Cho
■700 ▼aSoon-Kyung Chung
■700 ▼aSeung-Cheol Lee
■700 ▼aMi-Jeong Lee
■773 ▼tFood Science and Biotechnology▼g2001년 10월호 (제10권 5호)▼d2001, 10
■SIS ▼aS013279▼b63688▼h1▼s2▼fP
■URL ▼ahttp://
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פרט מידע
- הזמנה
- לא קיים
- הספר להשאיל הבקשה
- התיקיה שלי
- צפה הראשון בקשה
| Reg No. | Call No. | מיקום | מצב | להשאיל מידע |
|---|---|---|---|---|
| AR133014 | 연속간행물실 | My Folder |
* הזמנות זמינים בספר ההשאלה. כדי להזמין, נא לחץ על כפתור ההזמנה
