The sensory characteristics of Tangmyon as affected by production methods and the contents of corn starch.
1990
Park O.J. | Kim K.O. | Kim S.K.
AGROVOC关键词
书目信息
页码
v.721-723(7)
其它主题
Pate alimentaire; Propiedades organolepticas; Republique de coree; Republica de corea; Propriete organoleptique; Amidon de mais
注释
1 table; 7 ref. Summaries (En, Ko).
类型
Journal Article; Journal Part; Summary
来源
Korean-Journal-of-Food-Science-and-Technology (Korea Republic). (Dec 1990). v. 22(7) p. 721-723.
团体作者
Ewha Womans' Univ., Seoul (Korea Republic). Coll. of Natural Sciences Dankook Univ., Seoul (Korea Republic). Dept. of Food Science and Nutrition
BIT, Geneva (Switzerland). ONUDI, Vienna (Austria).
2012-11-15
AGRIS AP