Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 1998.04a
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- Pages.77-78
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- 1998
Evaluation for Eating Quality of Cooked Rice Using Near Infrared Spectra Related Maior Chemical Components of Milled Rice
쌀의 주요화학성분에 관여하는 근적외 파장역을 이용한 식미평가
- Song Young-Ju (Chonkbuk Prorincial R.D.A) ;
- Choi Hae-Chune (National Crop Experiment Station)
- Published : 1998.04.01
Abstract
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