서브메뉴
검색
Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles
Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles
Detailed Information
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Kim, In-Sook,
- Title/Author
- Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles Kim, In-Sook, 공저 Binns, Colin,Yun, Hon,Quail, Ken,Lee, Chi-Ho
- Publish Info
- 서울 : 한국식품과학회, 2007.
- Material Info
- pp. 275-280
- General Note
- 참고문헌 수록
- Added Entry-Personal Name
- Binns, Colin,Yun, Hon,Quail, Ken,Lee, Chi-Ho
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60242078
MARC
008191108s2007 ulk aa eng■022 ▼a12267708
■1001 ▼aKim, In-Sook,
■24510▼aComparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles▼dKim, In-Sook,▼e공저 Binns, Colin,Yun, Hon,Quail, Ken,Lee, Chi-Ho
■260 ▼a서울▼b한국식품과학회▼c2007.
■300 ▼app. 275-280
■500 ▼a참고문헌 수록
■7001 ▼aBinns, Colin,Yun, Hon,Quail, Ken,Lee, Chi-Ho
■773 ▼tFood Science and Biotechnology▼gVolume16. Number2. (2007 April)▼d2007, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS039802▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Detail Info.
- Reservation
- Not Exist
- My Folder
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
