关于粮农组织 新闻 媒体 主要议题 统计资料 成员 出版物

AGRIS - 国际农业科技情报系统

高级检索

Changes of insecticide residue during home preparation and Kimchi fermentation of chinese cabbage

1978

Yang, H.C. (Chonbuk National University, Chonju (Korea Republic). College of Agriculture) | Oh, B.Y. (Rural Development Administration, Suwon (Korea Republic). Agricultural Sciences Institute) | Kim, C.M. (Wonkwang University, Iri (Korea Republic). College of Agriculture)

AGROVOC关键词
acidez acidity alimentos preparados chinese cabbages chou chinois col china duration fermentation fermented products organochlorine compounds organophosphorus compounds prepared foods productos fermentados residues residuos
书目信息
卷 9
页码
pp. 79-90
其它主题
Compose organophosphore; Acidite; Compuesto organico del cloro; Fermentacion; Residu; Produit fermente; Aliment prepare; Compuesto organico del fosforo; Duracion; Compose organochlore; Duree
语言
英语
注释
Summaries (En, Ko)
6 illus.; 2 tables; 27 ref.
类型
Bibliography; Summary
1995-08-15
AGRIS AP
数据提供者

这条记录提供自 Korea Agricultural Science Digital Library

发现该数据提供方在AGRIS的更多集合

在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]