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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
- Material Type
- 기사
- ISSN
- 12267708
- Title/Author
- 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
- Publish Info
- 서울 : Korean Societyof Food Science&Technology, 2004.
- Material Info
- pp. 162-166
- Index Term-Uncontrolled
- INFLUENCE DIFFERENT OLIGOSACCHARIDES INULIN HETEROCYCLIC AROMATIC AMINE FORMATION OVERALL MUTAGENICITY FRIED BEEF STEAK
- Added Entry-Personal Name
- Han-Seung Shin, Hyunseuk Yang, Jaineung Kim
- 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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