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Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes / Li Zuo, Jun Ho Lee
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2004.
- 형태사항
- pp. 40-45
- 기타저자
- Li Zuo, Jun Ho Lee
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062566
MARC
008060116s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes▼dLi Zuo, Jun Ho Lee
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2004.
■300 ▼app. 40-45
■653 ▼aEFFECTS▼aANTIBROWNING▼aAGENTS▼aQUALITY▼aMINIMALLY▼aPROCESSED▼aAPPLE▼aCUBES
■700 ▼aLi Zuo, Jun Ho Lee
■773 ▼tFood Science and Biotechnology▼gVolume13. Number1. (2004 February)▼d2004, 02
■SIS ▼aS011438▼b60050258▼h8▼s2
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