본문

  1. Home
866 Results:AA:YOO E E 0.328 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
81
Rheological Properties of Ginseng Extracts
Rheological Properties of Ginseng Extracts
Byoungseung Yoo, | 한국식품과학회 | 2001 ,
82
Effects of Soy Globulins on Serum and Liver Lipid Levels and Sterol Excretions of Rats
Effects of Soy Globulins on Serum and Liver Lipid Levels and Sterol Excretions of Rats
Yoon-Bok Lee, | 한국식품과학회 | 2001 ,
83
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Hwa Sup Chin, | 한국식품과학회 | 2001 ,
84
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Byoungseung Yoo, | 한국식품과학회 | 2001 ,
85
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 ,
86
Optimization of Nibs Roasting in Cocoa Bean Processing with Lotte-Better Taste and Color Process
Optimization of Nibs Roasting in Cocoa Bean Processing with Lotte-Better Taste and Color Process
Shin-Young Lee, | 한국식품과학회 | 2001 ,
87
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 ,
88
Rheological Properties of Mustard Suspensions
Rheological Properties of Mustard Suspensions
Chion Kim,, | 한국식품과학회 | 2004 ,
89
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 ,
90
Assessment of Potential β - Galactosidase Activities of Bifidobacteria Cultures by High Performance Liquid Chromatography
Assessment of Potential β - Galactosidase Activities of Bifidobacteria Cultures by High Performance Liquid Chromatography
Yoh C . Yoon, | 한국식품과학회 | 2000 ,
처음이전12345678910이후마지막