Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
수산식품의 조리조건에 따른 정미성분의 조성변화
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 한영실 | - |
| dc.date.accessioned | 2022-04-19T13:42:31Z | - |
| dc.date.available | 2022-04-19T13:42:31Z | - |
| dc.date.issued | 1997-11 | - |
| dc.identifier.issn | 2287-1780 | - |
| dc.identifier.issn | 2287-1772 | - |
| dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/150565 | - |
| dc.format.extent | 20 | - |
| dc.language | 한국어 | - |
| dc.language.iso | KOR | - |
| dc.publisher | 한국조리과학회 (한국식품조리과학회) | - |
| dc.title | 수산식품의 조리조건에 따른 정미성분의 조성변화 | - |
| dc.title.alternative | Changes of flavoring compounds of fish according cooking conditions | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.bibliographicCitation | 한국조리과학회지 (한국식품조리과학회지), v.13, no.4, pp 545 - 564 | - |
| dc.citation.title | 한국조리과학회지 (한국식품조리과학회지) | - |
| dc.citation.volume | 13 | - |
| dc.citation.number | 4 | - |
| dc.citation.startPage | 545 | - |
| dc.citation.endPage | 564 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | domestic | - |
| dc.identifier.url | https://kiss.kstudy.com/thesis/thesis-view.asp?key=203560 | - |
- Files in This Item
- Go to Link
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.