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Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi / Myung-Ye Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 289-296
- 기타저자
- Myung-Ye Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:213364
MARC
008040714s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aAdditional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi▼dMyung-Ye Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 289-296
■653 ▼aADDITIONAL▼aEFFECT▼aCALCIUM▼aACETATES▼aPREPARED▼aASH▼aBLACK▼aSNAIL▼aVINEGARS▼aQUALITY▼aMULKIMCHI
■700 ▼aMyung-Ye Lee
■773 ▼tFood Science and Biotechnology▼g2004년 6월호 (제13권 3호)▼d2004, 06
■SIS ▼aS023067▼b63688▼h4▼s2▼fP
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