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Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures / Julio Cesar Montanez Saenz , 공저 Jose Ortiz Cisneros , Maria Reyes Vega , Juan Carlos Contreras Esquivel , Cristobal Noe Aguilar
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 233-237
- 주기사항
- 참고문헌수록
- 기타저자
- Jose Ortiz Cisneros , Maria Reyes Vega , Juan Carlos Contreras Esquivel , Cristobal Noe Aguilar
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258986
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aJulio Cesar Montanez Saenz
■24510▼aBiochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures▼dJulio Cesar Montanez Saenz▼e공저 Jose Ortiz Cisneros , Maria Reyes Vega , Juan Carlos Contreras Esquivel , Cristobal Noe Aguilar
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 233-237
■500 ▼a참고문헌수록
■7001 ▼aJose Ortiz Cisneros , Maria Reyes Vega , Juan Carlos Contreras Esquivel , Cristobal Noe Aguilar
■773 ▼tFood Science and Biotechnology▼gVolume12. Number3. (2003 June)▼d2003, 06
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011434▼b60050258▼h8▼s2▼fP
