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Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Sung Hyun Shon
- 서명/저자
- Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii / Sung Hyun Shon , 공저 Jeong Mee Kim , Hoon Il Oh , Jae Ho Ha
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 18-22
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258885
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aSung Hyun Shon
■24510▼aVolatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii▼dSung Hyun Shon▼e공저 Jeong Mee Kim , Hoon Il Oh , Jae Ho Ha
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 18-22
■500 ▼a참고문헌수록
■7001 ▼aJeong Mee Kim , Hoon Il Oh , Jae Ho Ha
■773 ▼tFood Science and Biotechnology▼gVolume12. Number1. (2003 February)▼d2003, 02
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011432▼b60050258▼h8▼s2▼fP
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