서브메뉴
검색
Details
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy / Na-Young Lee ; Yong-Suk Kim
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 390-398
- 기타저자
- Na-Young Lee
- 기타저자
- Yong-Suk Kim
- 모체레코드
- 모체정보확인
- Control Number
- shingu:194775
MARC
008030908s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aCharacterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy▼dNa-Young Lee▼eYong-Suk Kim
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 390-398
■653 ▼aCHARACTERIZATION▼aMICROBES▼aHIGH▼aTEMPERATURE▼aFERMENTATION▼aEFFECT▼aSOY
■700 ▼aNa-Young Lee
■700 ▼aYong-Suk Kim
■773 ▼tFood Science and Biotechnology▼g2003년 8월호 (제12권 4호)▼d2003, 08
■SIS ▼aS020557▼b63688▼h4▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- Книга оказать запросу
- моя папка
- Первый запрос зрения
| Reg No. | Количество платежных | Местоположение | статус | Ленд информации |
|---|
* Бронирование доступны в заимствований книги. Чтобы сделать предварительный заказ, пожалуйста, нажмите кнопку бронирование
