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Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Detailed Information
- Material Type
- 보고서
- ISSN
- 12267708
- Title/Author
- Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes / Li Zuo ; Jun Ho Lee
- Publish Info
- Seoul : Korean Society of Food Science and Technology, 2004.
- Material Info
- pp. 40-45
- Added Entry-Personal Name
- Li Zuo
- Added Entry-Personal Name
- Jun Ho Lee
- Host Item Entry
- Food Science and Biotechnology : 2004년 2월호 (제13권 1호) 2004, 04
- 모체레코드
- 모체정보확인
- Control Number
- shingu:206468
MARC
008040315s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes▼dLi Zuo▼eJun Ho Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 40-45
■653 ▼aEFFECTS▼aANTIBROWNING▼aAGENTS▼aQUALITY▼aMINIMALLY▼aPROCESSED▼aAPPLE▼aCUBES
■700 ▼aLi Zuo
■700 ▼aJun Ho Lee
■773 ▼tFood Science and Biotechnology▼g2004년 2월호 (제13권 1호)▼d2004, 04
■SIS ▼aS021969▼b63688▼h4▼s2▼fP
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