|
KMID : 0380919860150030222
|
|
Journal of the Korean Society of Food Nutrition
1986 Volume.15 No. 3 p.222 ~ p.228
|
|
|
Changes of Amino Acid and Fatty Acid contents in Raw Flesh and Cooked Broth of Carp During Boiling Time
|
|
구미현/Koo MH
승정자/Sung CJ
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|