소장자료
LDR | 01309nam a22003374a 4500 | ||
001 | 0092272138▲ | ||
005 | 20180520231806▲ | ||
007 | ta ▲ | ||
008 | 131107s2010 waua b 101 0 eng ▲ | ||
010 | ▼a2010048122▲ | ||
020 | ▼a9780841225619 (hbk.)▲ | ||
020 | ▼a0841225613 (hbk.)▲ | ||
035 | ▼a(KERIS)BIB000012732188▲ | ||
040 | ▼a241026▼c241026▲ | ||
050 | 0 | 0 | ▼aTX558.S7▼bC44 2010▲ |
082 | 0 | 0 | ▼a664/.805655▼221▲ |
090 | ▼a664.805655▼bC517c▲ | ||
245 | 0 | 0 | ▼aChemistry, texture, and flavor of soy /▼c[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry.▲ |
260 | ▼aWashington, DC :▼bAmerican Chemical Society ;▼a[New York] :▼bDistributed by Oxford University Press,▼cc2010.▲ | ||
300 | ▼axii, 412 p. :▼bill. (some col.) ;▼c24 cm.▲ | ||
490 | 1 | ▼aACS symposium series ;▼v1059▲ | |
504 | ▼aIncludes bibliographical references and index.▲ | ||
650 | 0 | ▼aSoyfoods▼vCongresses.▲ | |
650 | 0 | ▼aPlant proteins▼vCongresses.▲ | |
650 | 0 | ▼aSoybean▼vCongresses.▲ | |
650 | 0 | ▼aFood▼xAnalysis▼vCongresses.▲ | |
700 | 1 | ▼aCadwallader, Keith R.,▼d1963-▲ | |
700 | 1 | ▼aChang, Sam K. C.▼q(Sam Kow-Ching)▲ | |
710 | 2 | ▼aAmerican Chemical Society.▼bDivision of Agricultural and Food Chemistry.▲ | |
830 | 0 | ▼aACS symposium series ;▼v1059.▲ | |
999 | ▼c정영주▲ |
Chemistry, texture, and flavor of soy
자료유형
국외단행본
서명/책임사항
Chemistry, texture, and flavor of soy / [edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry.
개인저자
발행사항
Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press , c2010.
형태사항
xii, 412 p. : ill. (some col.) ; 24 cm.
총서사항
서지주기
Includes bibliographical references and index.
ISBN
9780841225619 (hbk.) 0841225613 (hbk.)
청구기호
664.805655 C517c
소장정보
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