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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
- 자료유형
- 기사
- ISSN
- 1226332X
- 저자명
- JeungHee Lee
- 서명/저자
- Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi / JeungHee Lee , TaeHwa Sung, MeeRee Kim
- 발행사항
- 서울 : 한국식품영양과학회, 2005.
- 형태사항
- pp. 22-28
- 주기사항
- 참고문헌 수록
- 원문정보
- 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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