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Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Myong-Soo Chung
- 서명/저자
- Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders / Myong-Soo Chung , R. Roger Ruan
- 발행사항
- 서울 : 한국식품과학회, 2002.
- 형태사항
- pp. 561-565
- 주기사항
- 참고문헌수록
- 기타저자
- R. Roger Ruan
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258783
MARC
008200709s2002 ulk aa eng■022 ▼a12267708
■1001 ▼aMyong-Soo Chung
■24510▼aRelationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders▼dMyong-Soo Chung▼eR. Roger Ruan
■260 ▼a서울▼b한국식품과학회▼c2002.
■300 ▼app. 561-565
■500 ▼a참고문헌수록
■7001 ▼aR. Roger Ruan
■773 ▼tFood Science and Biotechnology▼gVolume11. Number5. (2002 October)▼d2002, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011430▼b60050258▼h8▼s2▼fP
