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KMID : 0881720070220040306
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Journal of Food Hygiene and Safety
2007 Volume.22 No. 4 p.306 ~ p.310
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Dietary Exposure to 3-Monochloropropane-1 ,2-diol from Sauces and Instant Fried Noodle (Ramyun) Seasoning
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Kim Hyun-Jung
Chun Hyang-Sook
Ha Jae-Ho
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Abstract
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KEYWORD
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3-monochloropropane-1, 2-diol, sauces, instant fried noodle (ramyun) seasoning
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