현미와 백미의 극성지질의 조성에 관한 연구Studies on the Polar Lipids Composition in Brown Rice and Milled Rice
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lee, H. J. | ko |
| dc.contributor.author | Lee, H. S. | ko |
| dc.contributor.author | 김형수 | ko |
| dc.contributor.author | 변시명 | ko |
| dc.date.accessioned | 2013-02-25T16:30:06Z | - |
| dc.date.available | 2013-02-25T16:30:06Z | - |
| dc.date.created | 2012-02-06 | - |
| dc.date.created | 2012-02-06 | - |
| dc.date.issued | 1989-04 | - |
| dc.identifier.citation | 한국식품과학회지, v.21, no.2, pp.262 - 268 | - |
| dc.identifier.issn | 0367-6293 | - |
| dc.identifier.uri | http://hdl.handle.net/10203/63566 | - |
| dc.language | Korean | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | 현미와 백미의 극성지질의 조성에 관한 연구 | - |
| dc.title.alternative | Studies on the Polar Lipids Composition in Brown Rice and Milled Rice | - |
| dc.type | Article | - |
| dc.type.rims | ART | - |
| dc.citation.volume | 21 | - |
| dc.citation.issue | 2 | - |
| dc.citation.beginningpage | 262 | - |
| dc.citation.endingpage | 268 | - |
| dc.citation.publicationname | 한국식품과학회지 | - |
| dc.contributor.nonIdAuthor | Lee, H. J. | - |
| dc.contributor.nonIdAuthor | Lee, H. S. | - |
| dc.contributor.nonIdAuthor | 김형수 | - |
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