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Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
상세정보
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- In Hee Cho
- 서명/저자
- Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures / In Hee Cho , Hyong Joo Lee, Young-Suk Kim
- 발행사항
- 서울 : 한국식품과학회, 2005.
- 형태사항
- pp. 433-436
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259261
MARC
008200710s2005 ulk aa eng■022 ▼a12267708
■1001 ▼aIn Hee Cho
■24510▼aAnalysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures▼dIn Hee Cho▼eHyong Joo Lee, Young-Suk Kim
■260 ▼a서울▼b한국식품과학회▼c2005.
■300 ▼app. 433-436
■500 ▼a참고문헌수록
■7001 ▼aHyong Joo Lee, Young-Suk Kim
■773 ▼tFood Science and Biotechnology▼gVolume14. Number3. (2005 June)▼d2005, 06
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS016182▼b60050258▼h8▼s2▼fP
