Studies on components of nutrition in food-(2)-The contents of levulinic acid formic acid in Korean soy-sauce
1970
Kim, K. (Chonnam National University, Kwangju (Korea Republic). College of Agriculture)
AGROVOC关键词
书目信息
页码
pp. 157-163
其它主题
Composicion quimica; Fermentacion; Republique de coree; Nitrogeno; Acide levulinique; Republica de corea
语言
韩国人
注释
Summaries (En, Ko)
4 tables; 12 ref.
类型
Summary
1995-08-15
AGRIS AP
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