http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
https://www.riss.kr/link?id=O59465720
2012년
eng
1336-8672
1338-4260
SCOPUS;SCIE
학술저널
JOURNAL OF FOOD AND NUTRITION RESEARCH
145-155 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
상세조회0
다운로드
Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition
Effect of storage on quality of industrially dehydrated onion, garlic, potato and carrot
Evaluation of aroma restoration of apple and orange juices from concentrates in the Czech Republic
Contents of biogenic amines and polyamines in mould-fermented sausages