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Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi
Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi
Detailed Information
- Material Type
- 기사
- ISSN
- 1226332X
- Author
- JeungHee Lee
- Title/Author
- Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi / JeungHee Lee ; TaeHwa Sung, MeeRee Kim
- Publish Info
- 서울 : 한국식품영양과학회, 2005.
- Material Info
- pp. 22-28
- General Note
- 참고문헌 수록
- Added Entry-Personal Name
- TaeHwa Sung, MeeRee Kim
- Host Item Entry
- Journal of Food Scinece and Nutrition(한국식품영양과학회) : Volume 10 Number 1 (2005 March) 2005, 03
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60254977
MARC
008200320s2005 ulk aa kor■022 ▼a1226332X
■1001 ▼aJeungHee Lee
■24510▼aEffect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi ▼dJeungHee Lee▼eTaeHwa Sung, MeeRee Kim
■260 ▼a서울▼b한국식품영양과학회▼c2005.
■300 ▼app. 22-28
■500 ▼a참고문헌 수록
■7001 ▼aTaeHwa Sung, MeeRee Kim
■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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