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Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Han-Seung Shin
- 서명/저자
- Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food / Han-Seung Shin , Hyo-Sun Shin
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 588-596
- 주기사항
- 참고문헌수록
- 기타저자
- Hyo-Sun Shin
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259026
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aHan-Seung Shin
■24510▼aFactors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food▼dHan-Seung Shin▼eHyo-Sun Shin
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 588-596
■500 ▼a참고문헌수록
■7001 ▼aHyo-Sun Shin
■773 ▼tFood Science and Biotechnology▼gVolume12. Number5. (2003 October)▼d2003, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011436▼b60050258▼h8▼s2▼fP
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