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Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi / Myung-Ye Lee, Ye-Kyung Lee, Soon-Dong Kim
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2004.
- 형태사항
- pp. 289-296
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062890
MARC
008060117s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aAdditional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi▼dMyung-Ye Lee, Ye-Kyung Lee, Soon-Dong Kim
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2004.
■300 ▼app. 289-296
■653 ▼aADDITIONAL▼aEFFECT▼aCALCIUM▼aACETATES▼aPREPARED▼aASH▼aBLACK▼aSNAIL▼aVINEGARS▼aQUALITY▼aMULKIMCHI
■700 ▼aMyung-Ye Lee, Ye-Kyung Lee, Soon-Dong Kim
■773 ▼tFood Science and Biotechnology▼gVolume13. Number3. (2004 June)▼d2004, 06
■SIS ▼aS011440▼b60050258▼h8▼s2
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