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KMID : 1007520040130040519
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Food Science and Biotechnology
2004 Volume.13 No. 4 p.519 ~ p.522
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The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
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Kim Yong-Suk
Oh Byung-Cheol
Shin Dong-Hwa
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Abstract
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KEYWORD
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cooked rice, shelf life, volatile, plant extract, SDE extract
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FullTexts / Linksout information
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Listed journal information
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