文献
J-GLOBAL ID:201702267689980658
整理番号:17A0405786
韓国の伝統的発酵食品中のナトリウム含量の定量【Powered by NICT】
Determination of sodium contents in traditional fermented foods in Korea
著者 (7件):
Hwang Joungboon
(Hazardous Substances Analysis Division, Daejeon Regional Office of Food and Drug Safety, Daejeon 35209, Republic of Korea)
,
Hwang Joungboon
(Department of Chemistry, Chungnam National University, Daejeon 34134, Republic of Korea)
,
Kim Jin-chul
(Hazardous Substances Analysis Division, Daejeon Regional Office of Food and Drug Safety, Daejeon 35209, Republic of Korea)
,
Kim Jin-chul
(Department of Chemistry, Chungnam National University, Daejeon 34134, Republic of Korea)
,
Moon Hyungsil
(Hazardous Substances Analysis Division, Daejeon Regional Office of Food and Drug Safety, Daejeon 35209, Republic of Korea)
,
Yang Ji-yeon
(Hazardous Substances Analysis Division, Daejeon Regional Office of Food and Drug Safety, Daejeon 35209, Republic of Korea)
,
Kim MeeKyung
(Hazardous Substances Analysis Division, Daejeon Regional Office of Food and Drug Safety, Daejeon 35209, Republic of Korea)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
56
ページ:
110-114
発行年:
2017年
JST資料番号:
T0477A
ISSN:
0889-1575
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)