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Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
상세정보
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Ji Hyang Kim
- 서명/저자
- Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration / Ji Hyang Kim , Kyung Hee Sohn
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 236 - 240 (5 pages)
- 주기사항
- 참고문헌수록
- 기타저자
- Kyung Hee Sohn
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258537
MARC
008200630s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aJi Hyang Kim
■24510▼aFlavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration ▼dJi Hyang Kim▼eKyung Hee Sohn
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 236 - 240 (5 pages)
■500 ▼a참고문헌수록
■7001 ▼aKyung Hee Sohn
■773 ▼tFood Science and Biotechnology▼gVolume10. Number3. (2001 June)▼d2001, 06
■856 ▼uwww.kosfost.or.kr
■SIS ▼aS011422▼b60050258▼h8▼s2▼fP
