서브메뉴
검색
Volatile Flavor Components of Kochujang Prepared with Differenct Kojis
Volatile Flavor Components of Kochujang Prepared with Differenct Kojis
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Ji-Young Oh
- 서명/저자
- Volatile Flavor Components of Kochujang Prepared with Differenct Kojis / Ji-Young Oh , Yong-Suk Kim, 김영희(한국인삼연초연구원), Dong-Hwa Shin
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 45-53
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258866
MARC
008200709s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aJi-Young Oh
■24510▼aVolatile Flavor Components of Kochujang Prepared with Differenct Kojis▼dJi-Young Oh▼eYong-Suk Kim, 김영희(한국인삼연초연구원), Dong-Hwa Shin
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 45-53
■500 ▼a참고문헌수록
■7001 ▼aYong-Suk Kim, 김영희(한국인삼연초연구원), Dong-Hwa Shin
■773 ▼tFood Science and Biotechnology▼gVolume10. Number1. (2001 February)▼d2001, 02
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011420▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Info Détail de la recherche.
- Réservation
- n'existe pas
- My Folder
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
