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391
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 ,
392
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Jung-Mi Yun,, | 한국식품과학회 | 2004 ,
393
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Bo-Kyung Sung,, | 한국식품과학회 | 2004 ,
394
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
395
Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine(Ⅱ)
Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine(Ⅱ)
Ae-Jung Kim,, | 한국식품과학회 | 2004 ,
396
Microbiological Quality and Safety of Two Popularly Consumed Raw, Street Vended Foods in India
Microbiological Quality and Safety of Two Popularly Consumed Raw, Street Vended Foods in India
Abhijit Ganguli,, | 한국식품과학회 | 2004 ,
397
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Sang-Gi Min,, | 한국식품과학회 | 2004 ,
398
Formation of Cholesterol Oxides in Saury ( Coloabis seira , Kongchi ) during Pan Frying , Deep Fat Frying , and Microwave Cooking
Formation of Cholesterol Oxides in Saury ( Coloabis seira , Kongchi ) during Pan Frying , Deep Fat Frying , and Microwave Cooking
Jeong Hee Kim, | 한국식품과학회 | 2000 ,
399
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Nam Ji Cho, | 한국식품과학회 | 2000 ,
400
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 ,
처음이전35363738394041424344이후마지막
1
Bioterrorism Watch
American Health Consultants [, ]
2
Educational Sciences: Theory & Practice
EDAM- Education Consultancy Limited [, ]
3
Fibre Chemistry
Consultants Bureau [, ]
4
Journal of Educational & Psychological Consultation
Lawrence Erlbaum Associates [, ]
5
Journal of Legal Nurse Consulting
American Association of Legal Nurse Consultants [, ]
6
Journal of Microencapsulation
Taylor & Francis Ltd [, ]
7
Journal of Sulfur Chemistry
Taylor & Francis Ltd [, ]
8
PEACE and ARMS CONTROL on the KOREAN PENINSULA
경남대학교 극동문제연구소 [정치학, ]
9
Reports on Korean Peninsula
현대경제연구원 [경제학, ]
10
Reports on Korean Peninsula
현대경제연구원 [경제학, ]
11
Reports on Korean Peninsula
현대경제연구원 [경제학, ]
12
Reports on Korean Peninsula
현대경제연구원 [경제학, ]
13
Reports on Korean Peninsula
현대경제연구원 [경제학, ]
14
Reports on Korean Peninsula
현대경제연구원 [경제학, ]
15
Reports on Korean Peninsula
현대경제연구원 [경제학, ]
16
Sulfur Letters
Taylor & Francis Ltd [, ]
17
Sulfur Reports
Taylor & Francis Ltd [, ]
18
THE CHANGING ORDER IN NORTHEAST ASIA AND THE KOREAN PENINSULA
경남대학교 극동문제연구소 [정치학, ]
19
THE DYNAMICS OF NORTHEAST ASIA AND THE KOREAN PENINSULA
경남대학교 극동문제연구소 [정치학, ]
20
The Korean Peninsula in Transition : The Summit and Its Aftermath
경남대학교 극동문제연구소 [정치학, ]