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Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Suk-Shik Kim
- 서명/저자
- Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup / Suk-Shik Kim , So-Young Ryu, Soo-Youn Ryu, Hoe-Jin Roh, Sang-Suk Oh, Bong-Soo Noh, Won-Jong Lee
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 108-114
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258827
MARC
008200709s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aSuk-Shik Kim
■24510▼aOptimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup▼dSuk-Shik Kim▼eSo-Young Ryu, Soo-Youn Ryu, Hoe-Jin Roh, Sang-Suk Oh, Bong-Soo Noh, Won-Jong Lee
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 108-114
■500 ▼a참고문헌수록
■7001 ▼aSo-Young Ryu, Soo-Youn Ryu, Hoe-Jin Roh, Sang-Suk Oh, Bong-Soo Noh, Won-Jong Lee
■773 ▼tFood Science and Biotechnology▼gVolume10. Number2. (2001 April)▼d2001, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011421▼b60050258▼h8▼s2▼fP
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