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Comparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Comparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Comparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal / Xian-Li Gao
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2008.
- 형태사항
- pp. 1447-1458
- 기타저자
- Xian-Li Gao
- 모체레코드
- 모체정보확인
- Control Number
- shingu:260025
MARC
008100120s2008 us a a eng■022 ▼a12267708
■245 ▼aComparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal▼dXian-Li Gao
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2008.
■300 ▼app. 1447-1458
■7001 ▼aXian-Li Gao
■773 ▼tFoods and Biotechnology▼g2009년 12월호 (제18권 6호)▼d2008, 12
■SIS ▼aS036716▼b63688▼h4▼s2▼fD
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