본문

  1. Home
1000 Results:AA:M KIM 0.628 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
171
Effects of Microparticulated Soybean Powder and Its Preparation Condition on Textural Properties of Chundubu
Effects of Microparticulated Soybean Powder and Its Preparation Condition on Textural Properties of Chundubu
Kyung-Hyung Ku, | 한국식품과학회 | 2001 ,
172
N-Nitrosodimethylamine Concentrations in Domestic and Imported Beer in Korea
N-Nitrosodimethylamine Concentrations in Domestic and Imported Beer in Korea
Hyun Joo Ahn, | KFN(한국식품영양과학회) | 2002 ,
173
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Sun Mi Choi, | KFN(한국식품영양과학회) | 2002 ,
174
Effects of Burdock (Arctium lappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard
Effects of Burdock (Arctium lappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard
Moonjung Kim, | 한국식품과학회 | 2004 ,
175
Bactericidal Effect of the Extracts of Polygonum cuspidatum on Bacillus cereus
Bactericidal Effect of the Extracts of Polygonum cuspidatum on Bacillus cereus
Yong-Suk Kim,, | 한국식품과학회 | 2004 ,
176
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Seok In Hong, | 한국식품과학회 | 2000 ,
177
The Effects of Preparation Conditions on the Properties of Jokpyun ( Traditional Korean Gel Type Food ) Model System
The Effects of Preparation Conditions on the Properties of Jokpyun ( Traditional Korean Gel Type Food ) Model System
Mira Jun, | 한국식품과학회 | 2000 ,
178
Characteristics of the Red Rice Fermented with Fungus Monascus
Characteristics of the Red Rice Fermented with Fungus Monascus
Mee Ra Rhyu, | 한국식품과학회 | 2000 ,
179
Antimicrobial Low Density Polyethylene Film Coated with Bacteriocins in Binder Medium
Antimicrobial Low Density Polyethylene Film Coated with Bacteriocins in Binder Medium
Duck Soon An, | 한국식품과학회 | 2000 ,
180
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Sang Moo Kim, | 한국식품과학회 | 2000 ,
처음이전13141516171819202122이후마지막