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Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature / Ch...
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature

Detailed Information

자료유형  
 보고서
ISSN  
12267708
서명/저자  
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature / Chion Kim
발행사항  
Seoul : Korean Society of Food Science and Technology, 2004.
형태사항  
pp. 525-527
키워드  
RHEOLOGICAL PROPERTIES MUSTARD SUSPENSIONS EFFECT CONCENTRATION TEMPERATURE
기타저자  
Chion Kim
기본자료저록  
Food Science and Biotechnology : 2004년 8월호 (제13권 4호) 2004, 08
모체레코드  
모체정보확인
Control Number  
shingu:216646

MARC

 008040913s2004        ULKa    a                          ENG
■022    ▼a12267708
■245    ▼aRheological  Properties  of  Mustard  Suspensions  Effect  of  Concentration  and  Temperature▼dChion  Kim
■260    ▼aSeoul▼bKorean  Society  of  Food  Science  and  Technology▼c2004.
■300    ▼app.  525-527
■653    ▼aRHEOLOGICAL▼aPROPERTIES▼aMUSTARD▼aSUSPENSIONS▼aEFFECT▼aCONCENTRATION▼aTEMPERATURE
■700    ▼aChion  Kim
■773    ▼tFood  Science  and  Biotechnology▼g2004년  8월호  (제13권  4호)▼d2004,  08
■SIS    ▼aS023604▼b63688▼h4▼s2▼fP

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