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Chemistry of Korean foods and beverages /

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Bibliographic Details
Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry (sponsoring body.), American Chemical Society. Meeting
Other Authors: Do, Choon H. (Editor), Rimando, Agnes M., 1957- (Editor), Kim, Youngmok (Editor)
Format: eBook
Language:English
Published: Washington, DC : American Chemical Society, 2019.
Series:ACS symposium series ; 1303.
Subjects:
Food > Analysis > Korea.
Food > Composition > Korea.
Cooking, Korean > Analysis.
Food habits > Korea > Health aspects.
Kimchi > Analysis.
Kimchi > Packaging > Analysis.
Fermented fish > Flavor and odor > Analysis.
Walleye pollock > Flavor and odor > Analysis.
Volatile organic compounds > Analysis.
Garlic > Analysis.
Garlic > Health aspects.
Garlic > Therapeutic use.
Soju > Analysis.
Soju > Processing > Analysis.
Tea > Analysis > Korea.
Makkŏlli > Analysis.
Lactic acid bacteria > Health aspects.
Kimchi > Health aspects.
Fermented foods > Analysis > Korea.
Fermented foods > Health aspects.
Toenjang > Health risk assessment.
Fermented soyfoods > Health risk assessment.
Aflatoxins > Analysis.
Ginseng > Therapeutic aspects.
Antineoplastic agents > Analysis.
Buddhist temples > Korea.
Buddhists > Korea > Food.
Food Analysis.
Cooking.
Feeding Behavior.
Food Packaging.
Fermented Foods and Beverages > analysis.
Volatile Organic Compounds > analysis.
Garlic.
Tea.
Lactobacillales.
Aflatoxins > analysis.
Panax.
Antineoplastic Agents > analysis.
Buddhism.
SCIENCE / Chemistry / Industrial & Technical.
COOKING / Regional & Ethnic / Asian.
TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology.
Korea.
Electronic books.
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Published 2019
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