서브메뉴
검색
Nutritional Quality of Fermented Soy Foods in Thailand
Nutritional Quality of Fermented Soy Foods in Thailand
상세정보
- 자료유형
- 기사
- ISSN
- 1226332X
- 저자명
- Hyo-Sook Cheong
- 서명/저자
- Nutritional Quality of Fermented Soy Foods in Thailand / Hyo-Sook Cheong , Heesun Choi, Ok-Ju Kang, Benya Manochaiand, JeongHwa Hong
- 발행사항
- 서울 : 한국식품영양과학회, 2005.
- 형태사항
- pp. 262-266
- 주기사항
- 참고문헌 수록
- 기본자료저록
- Journal of Food Scinece and Nutrition(한국식품영양과학회) : Volume 10 Number 3 (2005 September) 2005, 09
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255010
MARC
008200320s2005 ulk aa kor■022 ▼a1226332X
■1001 ▼aHyo-Sook Cheong
■24510▼aNutritional Quality of Fermented Soy Foods in Thailand ▼dHyo-Sook Cheong▼eHeesun Choi, Ok-Ju Kang, Benya Manochaiand, JeongHwa Hong
■260 ▼a서울▼b한국식품영양과학회▼c2005.
■300 ▼app. 262-266
■500 ▼a참고문헌 수록
■7001 ▼aHeesun Choi, Ok-Ju Kang, Benya Manochaiand, JeongHwa Hong
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 10 Number 3 (2005 September)▼d2005, 09
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS016767▼b60059665▼h8▼s2▼fP
