서브메뉴
검색
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Na-Young Lee
- 서명/저자
- Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy / Na-Young Lee , Yong-Suk Kim, Dong-Hwa Shin
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 390-398
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258970
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aNa-Young Lee
■24510▼aCharacterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy▼dNa-Young Lee▼eYong-Suk Kim, Dong-Hwa Shin
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 390-398
■500 ▼a참고문헌수록
■7001 ▼aYong-Suk Kim, Dong-Hwa Shin
■773 ▼tFood Science and Biotechnology▼gVolume12. Number4. (2003 August)▼d2003, 08
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011435▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- моя папка
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
