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Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties
Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Han Seung Shin
- 서명/저자
- Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties / 저 Han Seung Shin
- 발행사항
- 서울 : 한국식품과학회, 2005.
- 형태사항
- pp. 572-575
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259122
MARC
008200710s2005 ulk aa eng■022 ▼a12267708
■1001 ▼aHan Seung Shin
■24510▼aInfluence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties▼d저 Han Seung Shin
■260 ▼a서울▼b한국식품과학회▼c2005.
■300 ▼app. 572-575
■500 ▼a참고문헌수록
■773 ▼tFood Science and Biotechnology▼gVolume14. Number5. (2005 October)▼d2005, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS016184▼b60050258▼h8▼s2▼fP
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