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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
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Jae-Hyun Kim
- 서명/저자
- 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
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 493-501
- 주기사항
- 참고문헌수록
- 원문정보
- 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
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