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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
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Han Seung Shin
- Title/Author
- Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties / 저 Han Seung Shin
- Publish Info
- 서울 : 한국식품과학회, 2005.
- Material Info
- pp. 572-575
- General Note
- 참고문헌수록
- Electronic Location and Access
- 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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