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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
- Material Type
- 기사
- ISSN
- 12257060
- Author
- Kim, Chul Jai
- Title/Author
- 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
- Publish Info
- 서울 : 한국식생활문화학회, 2006.
- Material Info
- pp. 225-232
- Index Term-Uncontrolled
- EVALUATION ANTIMICROBIAL ACTIVITIES RHUBARB EXTRACTS PUTREFACTIVE MICROORGANISMS RELATED SOYBEAN CURD DOOBU
- Added Entry-Personal Name
- Suh, Hee Ji
- Added Entry-Personal Name
- Chung, Hee Sook
- Host Item Entry
- 한국식생활문화학회지=Journal of the Korean Society of Food Culture : 제21권 제2호 (2006년 4월) 2006, 04
- 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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