본문

  1. Home
840 Results:AA:CHANG Y 0.921 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
91
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
Ji-Hoon Kim, | 한국식품과학회 | 2002 ,
92
Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Pahn-Shick Chang, | 한국식품과학회 | 2002 ,
93
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Sang-Duk Yi, | 한국식품과학회 | 2002 ,
94
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Song-Ja Bae, | 한국식품과학회 | 2002 ,
95
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Boo-Yong Lee, | 한국식품과학회 | 2002 ,
96
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Kwang-Ho Lee, | 한국식품과학회 | 2001 ,
97
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Sang-Duk Yi, | 한국식품과학회 | 2000 ,
98
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
99
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Byoungseung Yoo,, | 한국식품과학회 | 2001 ,
100
Regional Differences of Four Major Rice Cultivars in Korea by Capillary Electrophoresis
Regional Differences of Four Major Rice Cultivars in Korea by Capillary Electrophoresis
Mee-Ra Rhyu, | 한국식품과학회 | 2001 ,
처음이전12345678910이후마지막