서브메뉴
검색
Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction
Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction
Detailed Information
- Material Type
- 기사
- ISSN
- 1226332X
- Author
- Soichiro Nakamura
- Title/Author
- Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction / Soichiro Nakamura ; Masahiro Ogawa, Hiroki Saeki, Masayoshi Saito, Satoko Miyasaka, Junya Hata, Naoko Adachi, Jae-Kwan Hwang
- Publish Info
- 서울 : 한국식품영양과학회, 2000.
- Material Info
- pp. 200-204
- General Note
- 참고문헌 수록
- Added Entry-Personal Name
- Masahiro Ogawa, Hiroki Saeki, Masayoshi Saito, Satoko Miyasaka, Junya Hata, Naoko Adachi, Jae-Kwan Hwang
- Host Item Entry
- Journal of Food Scinece and Nutrition(한국식품영양과학회) : Volume 5 Number 4 (2000) 2000, 12
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255131
MARC
008200320s2000 ulk aa kor■022 ▼a1226332X
■1001 ▼aSoichiro Nakamura
■24510▼aImproving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction ▼dSoichiro Nakamura▼eMasahiro Ogawa, Hiroki Saeki, Masayoshi Saito, Satoko Miyasaka, Junya Hata, Naoko Adachi, Jae-Kwan Hwang
■260 ▼a서울▼b한국식품영양과학회▼c2000.
■300 ▼app. 200-204
■500 ▼a참고문헌 수록
■7001 ▼aMasahiro Ogawa, Hiroki Saeki, Masayoshi Saito, Satoko Miyasaka, Junya Hata, Naoko Adachi, Jae-Kwan Hwang
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 5 Number 4 (2000)▼d2000, 12
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018375▼b60059665▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Detail Info.
- Reservation
- Not Exist
- My Folder
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
