서브메뉴
검색
Details
Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating / Hirofumi Enomoto
- 형태사항
- pp. 591-597
- 기타저자
- Hirofumi Enomoto
- 모체레코드
- 모체정보확인
- Control Number
- shingu:256043
MARC
008090318s2009 us a a eng■022 ▼a10112367
■245 ▼aImprovement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating▼dHirofumi Enomoto
■300 ▼app. 591-597
■7001 ▼aHirofumi Enomoto
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2009년 4월호 (제22권 4호)▼d2009, 04
■SIS ▼aS035423▼b64636▼h4▼s2▼fD
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- Книга оказать запросу
- моя папка
- Первый запрос зрения
| Reg No. | Количество платежных | Местоположение | статус | Ленд информации |
|---|---|---|---|---|
| AR00732 | D | 연속간행물실 | 대출불가 | My Folder |
* Бронирование доступны в заимствований книги. Чтобы сделать предварительный заказ, пожалуйста, нажмите кнопку бронирование
