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Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis
Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Hyung Joo Kim
- 서명/저자
- Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis / Hyung Joo Kim , Hyung Hee Baek
- 발행사항
- 서울 : 한국식품과학회, 2005.
- 형태사항
- pp. 238-241
- 주기사항
- 참고문헌수록
- 기타저자
- Hyung Hee Baek
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259040
MARC
008200709s2005 ulk aa eng■022 ▼a12267708
■1001 ▼aHyung Joo Kim
■24510▼aCharacterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis▼dHyung Joo Kim▼eHyung Hee Baek
■260 ▼a서울▼b한국식품과학회▼c2005.
■300 ▼app. 238-241
■500 ▼a참고문헌수록
■7001 ▼aHyung Hee Baek
■773 ▼tFood Science and Biotechnology▼gVolume14. Number2. (2005 April)▼d2005, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS016181▼b60050258▼h8▼s2▼fP
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