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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
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- 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
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2001.
- 형태사항
- pp. 493
- 키워드
- RESEARCH ARTICLES CHARACTERISTICS TASTE FLAVOR COMPIUNDS SALTED FERMENTED ANCHOVY SAUCE GAMMA IRRADIATION
- 기타저자
- Jae-Hyun Kim
- 기타저자
- Kyong-Haeng Lee
- 기타저자
- Kyong-Su Kim
- 기타저자
- Gi-Hyung Ryu
- 기타저자
- Jung-Ok Kim
- 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. | Количество платежных | Местоположение | статус | Ленд информации |
|---|---|---|---|---|
| AR133040 | 연속간행물실 | My Folder |
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