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Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Gi Tae Kim
- 서명/저자
- Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup / Gi Tae Kim , 공저 Hyun Dong Paik , Dong Sun Lee
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 312-315
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259023
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aGi Tae Kim
■24510▼aEffect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup▼dGi Tae Kim▼e공저 Hyun Dong Paik , Dong Sun Lee
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 312-315
■500 ▼a참고문헌수록
■7001 ▼aHyun Dong Paik , Dong Sun Lee
■773 ▼tFood Science and Biotechnology▼gVolume12. Number3. (2003 June)▼d2003, 06
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011434▼b60050258▼h8▼s2▼fP
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