The nutritive value of food is the fundamental and principal need for the food administration, nutritional education, dietary clinic and nutritional survey and various projects.<br/> The nutritive values for 527 kinds of korean foods have been ...
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https://www.riss.kr/link?id=A76056493
1984
Korean
SCOPUS,KCI등재
학술저널
334-338(5쪽)
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
The nutritive value of food is the fundamental and principal need for the food administration, nutritional education, dietary clinic and nutritional survey and various projects.<br/> The nutritive values for 527 kinds of korean foods have been ...
The nutritive value of food is the fundamental and principal need for the food administration, nutritional education, dietary clinic and nutritional survey and various projects.<br/>
The nutritive values for 527 kinds of korean foods have been analyzed at this laboratory from 1961 to 1982. In this paper the additional 30 kinds of korean foods are reported for their proximate composition, minerals and vitamins.
큰구슬 우렁이 (Neverita didyma) 보일드 통조림의 加熱殺菌 條件에 따른 品質變化
人蔘製品의 品質安定性에 관한 硏究 - 4. 紅蔘, 蔘粉 및 타블렛의 吸濕特性과 適正水分含量基準 設定
採油方法이 참기름의 分劃別脂質 및 脂肪酸 組成에 미치는 影響