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Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Detailed Information
- Material Type
- 보고서
- ISSN
- 12267708
- Title/Author
- Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature / Chion Kim
- Publish Info
- Seoul : Korean Society of Food Science and Technology, 2004.
- Material Info
- pp. 525-527
- Index Term-Uncontrolled
- RHEOLOGICAL PROPERTIES MUSTARD SUSPENSIONS EFFECT CONCENTRATION TEMPERATURE
- Added Entry-Personal Name
- Chion Kim
- Host Item Entry
- 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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