Antioxidative effect of different kinds of Kimchi on the lipid oxidation of cooked meat
1997
Song, E.S. | Jeon, Y.S. | Cheigh, H.S. (Pusan National University, Pusan (Korea Republic). Department of Food Science and Nutrition)
AGROVOC Keywords
Bibliographic information
Journal of the Korean Society of Food Science and Nutrition (Korea Republic)
Volume
26
Issue
6
ISSN
1226-3311
Pagination
pp. 993-997
Other Subjects
Aliment fermente; Oxidacion
Language
Ko
Note
Summaries (En, Ko)
3 illus.; 3 tables; 20 ref.
Type
Summary; Bibliography
1999-08-15
AGRIS AP
Data Provider
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