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Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics / Soo Myung Oh, Chan-Shick Kim, Sam Pin Lee
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2004.
- 형태사항
- pp. 138-143
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067105
MARC
008060203s2004 ULKa a KOR■022 ▼a1226332X
■245 ▼aBioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics▼dSoo Myung Oh, Chan-Shick Kim, Sam Pin Lee
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2004.
■300 ▼app. 138-143
■653 ▼aBIOCONVERSION▼aSOYBEAN▼aCURD▼aRESIDUES▼aFUNCTIONAL▼aINGREDIENTS▼aPROBIOTICS
■700 ▼aSoo Myung Oh, Chan-Shick Kim, Sam Pin Lee
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 9 Number 2 (2004 June)▼d2004, 06
■SIS ▼aS017803▼b60059665▼h8▼s2
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