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Optimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack
Optimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 저자명
- H.J. Jang
- 서명/저자
- Optimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack / H.J. Jang , M.C. Kim, E.M. Jung, E.C. Shin, S.H. Lee, S.J. Lee, S.B. Kim, Y.B. Lee
- 발행사항
- 서울 : 한국식품영양과학회, 2005.
- 형태사항
- pp. 11-16
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60254975
MARC
008200320s2005 ulk aa kor■022 ▼a1226332X
■1001 ▼aH.J. Jang
■24510▼aOptimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack ▼dH.J. Jang▼eM.C. Kim, E.M. Jung, E.C. Shin, S.H. Lee, S.J. Lee, S.B. Kim, Y.B. Lee
■260 ▼a서울▼b한국식품영양과학회▼c2005.
■300 ▼app. 11-16
■500 ▼a참고문헌 수록
■7001 ▼aM.C. Kim, E.M. Jung, E.C. Shin, S.H. Lee, S.J. Lee, S.B. Kim, Y.B. Lee
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 10 Number 1 (2005 March)▼d2005, 03
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS016765▼b60059665▼h8▼s2▼fP
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