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Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
상세정보
- 자료유형
- 기사
- ISSN
- 15986195
- 저자명
- Cho Woo-Jin
- 서명/저자
- Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis / Cho Woo-Jin , Kim Hun, Jeong Eun-Jeong, Lee Young-Mi, Kim Hyounjin
- 발행사항
- 서울 : KFN(한국식품영양과학회), 2002.
- 형태사항
- pp. 427-431
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60254969
MARC
008200320s2002 ulk aa eng■022 ▼a15986195
■1001 ▼aCho Woo-Jin
■24510▼aChemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis ▼dCho Woo-Jin▼eKim Hun, Jeong Eun-Jeong, Lee Young-Mi, Kim Hyounjin
■260 ▼a서울▼bKFN(한국식품영양과학회)▼c2002.
■300 ▼app. 427-431
■500 ▼a참고문헌 수록
■7001 ▼aKim Hun, Jeong Eun-Jeong, Lee Young-Mi, Kim Hyounjin
■773 ▼tNutraceuticals and Food▼gVol. 7 No.4 (2002 December)▼d2002, 12
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018383▼b60068076▼h8▼s2▼fP
