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Evaluation of Antimicrobial Activities of Rhubarb Extracts on Putrefactive Microorganisms Related to Soybean Curd (Doobu)
Evaluation of Antimicrobial Activities of Rhubarb Extracts on Putrefactive Microorganisms Related to Soybean Curd (Doobu)
Detailed Information
- 자료유형
- 기사
- ISSN
- 12257060
- 저자명
- Kim, Chul Jai
- 서명/저자
- Evaluation of Antimicrobial Activities of Rhubarb Extracts on Putrefactive Microorganisms Related to Soybean Curd (Doobu) / Chul Jai Kim 저 , Hee Ji Suh , Hee Sook Chung
- 발행사항
- 서울 : 한국식생활문화학회, 2006.
- 형태사항
- pp. 225-232
- 키워드
- EVALUATION ANTIMICROBIAL ACTIVITIES RHUBARB EXTRACTS PUTREFACTIVE MICROORGANISMS RELATED SOYBEAN CURD DOOBU
- 기타저자
- Suh, Hee Ji
- 기타저자
- Chung, Hee Sook
- Control Number
- kjul:60092873
MARC
008070312s2006 ULKa a KOR■022 ▼a12257060
■1001 ▼aKim, Chul Jai
■245 ▼aEvaluation of Antimicrobial Activities of Rhubarb Extracts on Putrefactive Microorganisms Related to Soybean Curd (Doobu) ▼dChul Jai Kim 저▼eHee Ji Suh▼eHee Sook Chung
■260 ▼a서울▼b한국식생활문화학회▼c2006.
■300 ▼app. 225-232
■653 ▼aEVALUATION▼aANTIMICROBIAL▼aACTIVITIES▼aRHUBARB▼aEXTRACTS▼aPUTREFACTIVE▼aMICROORGANISMS▼aRELATED▼aSOYBEAN▼aCURD▼aDOOBU
■7001 ▼aSuh, Hee Ji
■7001 ▼aChung, Hee Sook
■773 ▼t한국식생활문화학회지=Journal of the Korean Society of Food Culture▼g제21권 제2호 (2006년 4월)▼d2006, 04
■■URL ▼ahttp://www.food-culture.or.kr
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