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Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color / Hak-Gil Chang ; Min-Jae Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 559-564
- 기타저자
- Hak-Gil Chang
- 기타저자
- Min-Jae Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:197079
MARC
008031105s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Processing, Formula and Measurement Variables on White Salted Noodle Color▼dHak-Gil Chang▼eMin-Jae Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 559-564
■653 ▼aEFFECTS▼aPROCESSING▼aFORMULA▼aMEASUREMENT▼aVARIABLES▼aWHITE▼aSALTED▼aNOODLE▼aCOLOR
■700 ▼aHak-Gil Chang
■700 ▼aMin-Jae Lee
■773 ▼tFood Science and Biotechnology▼g2003년 10월호 (제12권 5호)▼d2003, 10
■SIS ▼aS021005▼b63688▼h4▼s2▼fP
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