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Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders / Myong-Soo Chung ; R. Roger Ruan
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2002.
- 형태사항
- pp. 561
- 기타저자
- Myong-Soo Chung
- 기타저자
- R. Roger Ruan
- 모체레코드
- 모체정보확인
- Control Number
- shingu:180918
MARC
008021118s2002 ULKa a ENG■022 ▼a12267708
■245 ▼aRelationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders▼dMyong-Soo Chung▼eR. Roger Ruan
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2002.
■300 ▼app. 561
■653 ▼aRELATIONSHIP▼aCAKING▼aCHARACTERISTICS▼aOBTAINED▼aNMR▼aTECHNIQUES▼aCHEMICAL▼aCOMPOSITIONS▼aFOOD▼aPOWDERS
■700 ▼aMyong-Soo Chung
■700 ▼aR. Roger Ruan
■773 ▼tFood Science and Biotechnology▼g2002년 10월호 (제11권 5호)▼d2002, 10
■SIS ▼aS017983▼b63688▼h4▼s2▼fP
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