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Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Chan Ho Jang
- 서명/저자
- Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood / Chan Ho Jang , Jin Kyu Lim, Jeong Hwan Kim, Cheon Seok Park, Dae Young Kwon, Yong-Suk Kim, Dong Hwa Shin, Jong-Sang Kim
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 643-646
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259177
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aChan Ho Jang
■24510▼aChange of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood▼dChan Ho Jang▼eJin Kyu Lim, Jeong Hwan Kim, Cheon Seok Park, Dae Young Kwon, Yong-Suk Kim, Dong Hwa Shin, Jong-Sang Kim
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 643-646
■500 ▼a참고문헌수록
■7001 ▼aJin Kyu Lim, Jeong Hwan Kim, Cheon Seok Park, Dae Young Kwon, Yong-Suk Kim, Dong Hwa Shin, Jong-Sang Kim
■773 ▼tFood Science and Biotechnology▼gVolume15. Number4. (2006 August)▼d2006, 08
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS032497▼b60050258▼h8▼s2▼fP
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