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Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak / Han-Seung Shin
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 162-166
- 키워드
- INFLUENCE DIFFERENT OLIGOSACCHARIDES INULIN HETEROCYCLIC AROMATIC AMINE FORMATION OVERALL MUTAGENICITY FRIED BEEF STEAK
- 기타저자
- Han-Seung Shin
- 모체레코드
- 모체정보확인
- Control Number
- shingu:210038
MARC
008040511s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aInfluence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak▼dHan-Seung Shin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 162-166
■653 ▼aINFLUENCE▼aDIFFERENT▼aOLIGOSACCHARIDES▼aINULIN▼aHETEROCYCLIC▼aAROMATIC▼aAMINE▼aFORMATION▼aOVERALL▼aMUTAGENICITY▼aFRIED▼aBEEF▼aSTEAK
■700 ▼aHan-Seung Shin
■773 ▼tFood Science and Biotechnology▼g2004년 4월호 (제13권 2호)▼d2004, 04
■SIS ▼aS022595▼b63688▼h4▼s2▼fP
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