[ 한국식품위생안전성학회지 ] Vol.20, No.3 | 2005
식품첨가물에 대한 여러 기관의 비점 및 유분측정법, 융점측정법 및 확인시험법 비교
Comparison of Boiling Point and Distillaiion Ranige, Melting Range, and Identification Methods of Various Organizations on Synthetic Food Additives
Keyword : synthetic food additives;boiling point and distillation range;melting range;identification methods;general test method
Author's : 신동화; 김용석;이영환;방정호;엄애선;신재욱;이달수;장영미;홍기형;박성관;권용관;박재석
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