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Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Soo-Myung Oh
- 서명/저자
- Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp. / Soo-Myung Oh , Chan-Shick Kim, Sam-Pin Lee
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 704-709
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259203
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aSoo-Myung Oh
■24510▼aCharaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.▼dSoo-Myung Oh▼eChan-Shick Kim, Sam-Pin Lee
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 704-709
■500 ▼a참고문헌수록
■7001 ▼aChan-Shick Kim, Sam-Pin Lee
■773 ▼tFood Science and Biotechnology▼gVolume15. Number5. (2006 October)▼d2006, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS036556▼b60050258▼h8▼s2▼fP
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