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Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Pahn-Shick Chang
- 서명/저자
- Optimization of Oil-in-Water Emulsification Process Using Onion Oil / Pahn-Shick Chang , Eun-Mi Hong, Mun-Gun Yu, Bong-Soo Noh, Sangsuk Oh
- 발행사항
- 서울 : 한국식품과학회, 2002.
- 형태사항
- pp. 274-279
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258703
MARC
008200708s2002 ulk aa eng■022 ▼a12267708
■1001 ▼aPahn-Shick Chang
■24510▼aOptimization of Oil-in-Water Emulsification Process Using Onion Oil▼dPahn-Shick Chang▼eEun-Mi Hong, Mun-Gun Yu, Bong-Soo Noh, Sangsuk Oh
■260 ▼a서울▼b한국식품과학회▼c2002.
■300 ▼app. 274-279
■500 ▼a참고문헌수록
■7001 ▼aEun-Mi Hong, Mun-Gun Yu, Bong-Soo Noh, Sangsuk Oh
■773 ▼tFood Science and Biotechnology▼gVolume11. Number3. (2002 June)▼d2002, 06
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011428▼b60050258▼h8▼s2▼fP
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