Art
J-GLOBAL ID：200902196858861768
Reference number：01A0045695
Chemistry of frying and optimization of deep-fat fried food flavour. An introductory review.
フライの化学および揚げ物の風味の向上 序論
-
Publisher site
Copy service
{{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=01A0045695©=1") }}
-
Access JDreamⅢ for advanced search and analysis.
{{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=01A0045695&from=J-GLOBAL&jstjournalNo=B0531A") }}
Author (1)：
Material：
Volume：
102
Issue：
8/9
Page：
507-514
Publication year：
Aug. 2000
JST Material Number：
B0531A
ISSN：
1438-7697
CODEN：
EJLST
Document type：
Article
Article type：
解説
Country of issue：
Germany, Federal Republic of (DEU)
Language：
ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
JST classification (1)：
JST classification
Category name(code) classified by JST.
Food quality
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
,
,
,
Return to Previous Page
