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Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food / Han-Seung Shin ; Hyo-Sun Shin
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 588-596
- 기타저자
- Han-Seung Shin
- 기타저자
- Hyo-Sun Shin
- 모체레코드
- 모체정보확인
- Control Number
- shingu:197084
MARC
008031105s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aFactors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food ▼dHan-Seung Shin ▼eHyo-Sun Shin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 588-596
■653 ▼aFACTORS▼aAFFECT▼aFORMATION▼aMUTAGENICITY▼aHETEROCYCLIC▼aAROMATIC▼aAMINES▼aFOOD
■700 ▼aHan-Seung Shin
■700 ▼aHyo-Sun Shin
■773 ▼tFood Science and Biotechnology▼g2003년 10월호 (제12권 5호)▼d2003, 10
■SIS ▼aS021005▼b63688▼h4▼s2▼fP
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