본문

  1. Home
577 Results:AA:CHUNG J 0.171 sec.
RSS 
Multilingual
 Advanced Search
 New arrival Search
Selected Print Select Export to Excel
91
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Ung-Kyu Choi, | 한국식품과학회 | 2000 ,
92
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Mi-Yeon Kim, | 한국식품과학회 | 2000 ,
93
Cytotoxic Triterpenoids on Human Cancer Cell Lines from Ixeris sonchifolia
Cytotoxic Triterpenoids on Human Cancer Cell Lines from Ixeris sonchifolia
Ha-Sook Chung, | 한국식품과학회 | 2000 ,
94
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Shin-Kyo Chung,, | 한국식품과학회 | 2001 ,
95
Chemical Compositions of 26Varieties of Korean Rice Straw
Chemical Compositions of 26Varieties of Korean Rice Straw
Young-Min Chung, | 한국식품과학회 | 2001 ,
96
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Sang-Bae Han, | 한국식품과학회 | 2001 ,
97
Effects of Sesame Oil on Thermooxidative Stability of Soybean Oil
Effects of Sesame Oil on Thermooxidative Stability of Soybean Oil
Jisang Chung, | 한국식품과학회 | 2001 ,
98
Guaianolide Sesquiterpene Lactone from Iχeris sonchifolia Hance with Cytotoxicity in Cultured Human Stomach and Colon Cancer Cell Lines
Guaianolide Sesquiterpene Lactone from Iχeris sonchifolia Hance with Cytotoxicity in Cultured Human Stomach and Colon Cancer Cell Lines
Ha Sook Chung, | 한국식품과학회 | 2001 ,
99
Prediction of Bread-Making Properties Using Intrinsic Wheat Quality Characteristics
Prediction of Bread-Making Properties Using Intrinsic Wheat Quality Characteristics
Nam-Ji Cho, | 한국식품과학회 | 2001 ,
100
Controlled Atmosphere Storage and Modified Atmosphere Packaging of Astringency-removed Persimmons
Controlled Atmosphere Storage and Modified Atmosphere Packaging of Astringency-removed Persimmons
Hye-Seung Jeong, | 한국식품과학회 | 2001 ,
처음이전12345678910이후마지막