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Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup / Gi-Tae Kim ; Hyun-Dong Paik
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 312-315
- 키워드
- EFFECT DIFFERENT OXYGEN PERMEABILITY PACKAGING FILMS QUALITY SOUSVIDE PROCESSED SEASONED SPINACH SOUP
- 기타저자
- Gi-Tae Kim
- 기타저자
- Hyun-Dong Paik
- 모체레코드
- 모체정보확인
- Control Number
- shingu:192338
MARC
008030711s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aEffect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup▼dGi-Tae Kim▼eHyun-Dong Paik
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 312-315
■653 ▼aEFFECT▼aDIFFERENT▼aOXYGEN▼aPERMEABILITY▼aPACKAGING▼aFILMS▼aQUALITY▼aSOUSVIDE▼aPROCESSED▼aSEASONED▼aSPINACH▼aSOUP
■700 ▼aGi-Tae Kim
■700 ▼aHyun-Dong Paik
■773 ▼tFood Science and Biotechnology▼g2003년 6월호 (제12권 3호)▼d2003, 06
■SIS ▼aS020101▼b63688▼h4▼s2▼fP
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