Effects of mustard seed (Brassica juncea) during preservation of soup for Naengmyon
1997
Seo, K.I. (Tongkuk Junior College, Chilkok (Korea Republic). Department of Traditional Fermented Food) | Kang, K.S. (Pusan Junior College, Pusan (Korea Republic). Department of Food Processing) | Shim, K.H. (Gyeongsang National University, Chinju (Korea Republic). Department of Food Science and Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 51-56
Другие темы
Conteo de celulas; Compuesto volatil; Numeration cellulaire; Pate alimentaire; Compose volatil; Preservacion
Язык
Корейский
Примечание
Summaries (En, Ko)
5 illus.; 1 table; 19 ref.
Тип
Summary
1997-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Korea Agricultural Science Digital Library
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]