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Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak / Han-Seung Shin, Hyunseuk Yang, Jaineung Kim
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2004.
- 형태사항
- pp. 162-166
- 키워드
- INFLUENCE DIFFERENT OLIGOSACCHARIDES INULIN HETEROCYCLIC AROMATIC AMINE FORMATION OVERALL MUTAGENICITY FRIED BEEF STEAK
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062735
MARC
008060117s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aInfluence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak▼dHan-Seung Shin, Hyunseuk Yang, Jaineung Kim
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2004.
■300 ▼app. 162-166
■653 ▼aINFLUENCE▼aDIFFERENT▼aOLIGOSACCHARIDES▼aINULIN▼aHETEROCYCLIC▼aAROMATIC▼aAMINE▼aFORMATION▼aOVERALL▼aMUTAGENICITY▼aFRIED▼aBEEF▼aSTEAK
■700 ▼aHan-Seung Shin, Hyunseuk Yang, Jaineung Kim
■773 ▼tFood Science and Biotechnology▼gVolume13. Number2. (2004 April)▼d2004, 04
■SIS ▼aS011439▼b60050258▼h8▼s2
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