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Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis / Eun-Ju Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 572-575
- 기타저자
- Eun-Ju Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:218995
MARC
008041110s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aCharacteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis▼dEun-Ju Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 572-575
■653 ▼aCHARACTERISTICS▼aTASTE▼aCOMPONENTS▼aCHONGKUKJANG▼aFERMENTED▼aBACILLUS▼aSUBTILIS
■700 ▼aEun-Ju Lee
■773 ▼tFood Science and Biotechnology▼g2004년 10월호 (제13권 5호)▼d2004, 10
■SIS ▼aS024105▼b63688▼h4▼s2▼fP
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