서브메뉴
검색
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Hyun-Ku Kim
- 서명/저자
- Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract / Hyun-Ku Kim , Deog-Sun Kang, Cheong Choi, Kong-Hwan Kim
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 627-632
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258637
MARC
008200708s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aHyun-Ku Kim
■24510▼aMicrowave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract▼dHyun-Ku Kim▼eDeog-Sun Kang, Cheong Choi, Kong-Hwan Kim
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 627-632
■500 ▼a참고문헌수록
■7001 ▼aDeog-Sun Kang, Cheong Choi, Kong-Hwan Kim
■773 ▼tFood Science and Biotechnology▼gVolume10. Number6. (2001 December)▼d2001, 12
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011425▼b60050258▼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
