The changes in firmness, Ca content and polygalacturonase and pectinesterase activities during Oyijangachi preparation
1995
Lee, H.Y. (Donga College, Youngam (Korea Republic). Department of Food Science and Technology) | Jung, S.T. | Park, H.J. (Mokpo National University, Muan (Korea Republic). Department of Food Engineering)
AGROVOC关键词
书目信息
Journal of The Korean Society of Food and Nutrition (Korea Republic)
卷
24
期
5
ISSN
0253-3154
页码
pp. 796-802
其它主题
Republica de corea; Fermete; Produit fermente; Republique de coree; Activite enzymatique; Actividad enzimatica
语言
注释
Summaries (En, Ko)
5 illus.; 1 table; 22 ref.
类型
Bibliography; Summary
1996-08-15
AGRIS AP
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