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가열조리 방법과 수분함량에 따른 식품중 heterocyclic amines의 저감화
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신한승 | - |
| dc.date.accessioned | 2024-10-30T07:02:55Z | - |
| dc.date.available | 2024-10-30T07:02:55Z | - |
| dc.date.issued | 2009-05-27 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/42808 | - |
| dc.title | 가열조리 방법과 수분함량에 따른 식품중 heterocyclic amines의 저감화 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품과학회학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 대전컨벤션센터 | - |
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Related Researcher
- Shin, Han Seung
- College of Life Science and Biotechnology (식품바이오융합공학과)