서브메뉴
검색
Effect of Irradiation on pH, Color, and Sensory Quality of Cooked Pork Sausage with Added Chitosan Oligomer
Effect of Irradiation on pH, Color, and Sensory Quality of Cooked Pork Sausage with Added Chitosan Oligomer
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 저자명
- Jo Cheorun
- 서명/저자
- Effect of Irradiation on pH, Color, and Sensory Quality of Cooked Pork Sausage with Added Chitosan Oligomer / Jo Cheorun , Ju-Woon Lee, Kyong-Haeng Lee, Hyung-Ja Lee, Myung-Woo Byun
- 발행사항
- 서울 : 한국식품영양과학회, 2001.
- 형태사항
- pp. 147-151
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255093
MARC
008200320s2001 ulk aa kor■022 ▼a1226332X
■1001 ▼aJo Cheorun
■24510▼aEffect of Irradiation on pH, Color, and Sensory Quality of Cooked Pork Sausage with Added Chitosan Oligomer ▼dJo Cheorun▼eJu-Woon Lee, Kyong-Haeng Lee, Hyung-Ja Lee, Myung-Woo Byun
■260 ▼a서울▼b한국식품영양과학회▼c2001.
■300 ▼app. 147-151
■500 ▼a참고문헌 수록
■7001 ▼aJu-Woon Lee, Kyong-Haeng Lee, Hyung-Ja Lee, Myung-Woo Byun
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 6 Number 3 (2001)▼d2001, 09
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018378▼b60059665▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- моя папка
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
