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Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Detailed Information
- Material Type
- 보고서
- ISSN
- 12267708
- Title/Author
- Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation / Jae-Hyun Kim ; Kyong-Haeng Lee ; Kyong-Su Kim ; Gi-Hyung Ryu ; Jung-Ok Kim
- Publish Info
- Seoul : Korean Society of Food Science and Technology, 2001.
- Material Info
- pp. 493
- Index Term-Uncontrolled
- RESEARCH ARTICLES CHARACTERISTICS TASTE FLAVOR COMPIUNDS SALTED FERMENTED ANCHOVY SAUCE GAMMA IRRADIATION
- Added Entry-Personal Name
- Jae-Hyun Kim
- Added Entry-Personal Name
- Kyong-Haeng Lee
- Added Entry-Personal Name
- Kyong-Su Kim
- Added Entry-Personal Name
- Gi-Hyung Ryu
- Added Entry-Personal Name
- Jung-Ok Kim
- Host Item Entry
- Food Science and Biotechnology : 2001년 10월호 (제10권 5호) 2001, 10
- 모체레코드
- 모체정보확인
- URL
- http://
- Control Number
- shingu:133040
MARC
008011119s2001 ulkaILa eng■022 ▼a12267708
■245 ▼aResearch Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation▼dJae-Hyun Kim▼eKyong-Haeng Lee▼eKyong-Su Kim▼eGi-Hyung Ryu▼eJung-Ok Kim
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2001.
■300 ▼app. 493
■653 ▼aRESEARCH▼aARTICLES▼aCHARACTERISTICS▼aTASTE▼aFLAVOR▼aCOMPIUNDS▼aSALTED▼aFERMENTED▼aANCHOVY▼aSAUCE▼aGAMMA▼aIRRADIATION
■700 ▼aJae-Hyun Kim
■700 ▼aKyong-Haeng Lee
■700 ▼aKyong-Su Kim
■700 ▼aGi-Hyung Ryu
■700 ▼aJung-Ok Kim
■773 ▼tFood Science and Biotechnology▼g2001년 10월호 (제10권 5호)▼d2001, 10
■SIS ▼aS013279▼b63688▼h1▼s2▼fP
■URL ▼ahttp://
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| Reg No. | Call No. | Location | Status | Lend Info |
|---|---|---|---|---|
| AR133040 | 연속간행물실 | My Folder |
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