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KMID : 0881720050200030134
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Journal of Food Hygiene and Safety
2005 Volume.20 No. 3 p.134 ~ p.140
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Comparison of Boiling Point and Distillaiion Ranige, Melting Range, and Identification Methods of Various Organizations on Synthetic Food Additives
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신동화
김용석/이영환/방정호/엄애선/신재욱/이달수/장영미/홍기형/박성관/권용관/박재석
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Abstract
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synthetic food additives;boiling point and distillation range;melting range;identification methods;general test method
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KEYWORD
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Listed journal information
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