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81
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
82
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung Shi Ham, | 한국식품과학회 | 2003 ,
83
Obesity and Access to Chain Grocers
Obesity and Access to Chain Grocers
Chen, S., | Clark University | 2010 ,
84
Cross-Informant Agreement in Reports of Environmental Behavior and the Effect of Cross-Questioning on Report Accuracy
Cross-Informant Agreement in Reports of Environmental Behavior and the Effect of Cross-Questioning on Report Accuracy
Lam, S.-P., | Sage Publications | 2002 ,
85
Management Control Systems as a Tool for Planned Organizational Change
Management Control Systems as a Tool for Planned Organizational Change
Beekman, M., | Warren, Gorham and Lamont | 2007 ,
86
From Training to Education. Lifelong learning in China
From Training to Education. Lifelong learning in China
Kai-Ming, Cheng, | Taylor & Francis | 1999 ,
87
Criminal Network Analysis and Visualization
Criminal Network Analysis and Visualization
Xu, J., | Association for Computing Machinery | 2005 ,
88
Automatically Detecting Deceptive Criminal Identities
Automatically Detecting Deceptive Criminal Identities
Wang, G., | Association for Computing Machinery | 2004 ,
89
Conference Paper Selectivity and Impact
Conference Paper Selectivity and Impact
Chen, J., | Association for Computing Machinery | 2010 ,
90
Closing the User and Provider Service Quality Gap
Closing the User and Provider Service Quality Gap
Jiang, J. J., | Association for Computing Machinery | 2003 ,
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