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Chemistry of Korean foods and beverages

Bibliographic Details
Corporate Authors: American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 2017, San Francisco, California)
Other Authors: Do, Choon H. (Editor), Rimando, Agnes M. (Editor), Kim, Youngmok (Editor)
Format: eBook
Language:English
Published: Washington, DC American Chemical Society 2019, 2019
Series:ACS symposium series
Subjects:
Volatile Organic Compounds / Analysis
Kimchi / Analysis
Buddhism
Cooking
Tea
Korea
Science / Chemistry / Industrial & Technical / Bisacsh
Fermented Soyfoods / Health Risk Assessment
Food / Analysis / Korea
Panax
Kimchi / Packaging / Analysis
Food / Composition / Korea
Antineoplastic Agents / Analysis
Ginseng / Therapeutic Aspects
Buddhists / Korea / Food
Lactobacillales
Garlic / Health Aspects
Walleye Pollock / Flavor And Odor / Analysis
Soju / Analysis
Toenjang / Health Risk Assessment
Buddhist Temples / Korea
Lactic Acid Bacteria / Health Aspects
Cooking, Korean / Analysis
Fermented Foods / Health Aspects
Tea / Analysis / Korea
Soju / Processing / Analysis
Fermented Foods / Analysis / Korea
Aflatoxins / Analysis
Feeding Behavior
Garlic / Analysis
Food Packaging
Fermented Foods And Beverages / Analysis
Food Habits / Korea / Health Aspects
Makkŏlli / Analysis
Garlic
Garlic / Therapeutic Use
Fermented Fish / Flavor And Odor / Analysis
Kimchi / Health Aspects
Cooking / Regional & Ethnic / Asian / Bisacsh
Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh
Food Analysis
Online Access:
Collection: ACS Symposium Series - Collection details see MPG.ReNa
Description
Item Description:"This book resulted from the symposium on Korean Foods and Beverages held at the 253th ACS National Meeting in San Francisco, California, on April 2, 2017."--Page ix. - Distributed in print by Oxford University Press
Physical Description:207 pages illustrations
ISBN:9780841233683

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