서브메뉴
검색
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Detailed Information
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Jae-Hyun Kim
- Title/Author
- Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation / Jae-Hyun Kim ; Kyong-Haeng Lee, Kyong-Su Kim, Gi-Hyung Ryu, Jung-Ok Kim, Myung-Woo Byun
- Publish Info
- 서울 : 한국식품과학회, 2001.
- Material Info
- pp. 493-501
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Kyong-Haeng Lee, Kyong-Su Kim, Gi-Hyung Ryu, Jung-Ok Kim, Myung-Woo Byun
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258609
MARC
008200708s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aJae-Hyun Kim
■24510▼aCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation▼dJae-Hyun Kim▼eKyong-Haeng Lee, Kyong-Su Kim, Gi-Hyung Ryu, Jung-Ok Kim, Myung-Woo Byun
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 493-501
■500 ▼a참고문헌수록
■7001 ▼aKyong-Haeng Lee, Kyong-Su Kim, Gi-Hyung Ryu, Jung-Ok Kim, Myung-Woo Byun
■773 ▼tFood Science and Biotechnology▼gVolume10. Number5. (2001 October)▼d2001, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011424▼b60050258▼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
