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1
Optimal Culture Conditions for Production of Polygalacturonase from Bacillus sp. DFN-75 Isolated from Kimchi
Optimal Culture Conditions for Production of Polygalacturonase from Bacillus sp. DFN-75 Isolated from Kimchi
Min-Kyung Lee, | 한국식품영양과학회 | 2000 ,
2
영국(英國) 공원개발에 있어서의 파트너십에 관한 연구
영국(英國) 공원개발에 있어서의 파트너십에 관한 연구
김연금 ( Yun Geum Kim ), | 한국조경학회 | 2007 ,
3
건설 R&D 활성화를 위하여
건설 R&D 활성화를 위하여
김문겸 ( Moon Kyum Kim ), | 대한토목학회 | 2005 ,
4
충북지역 초등학생의 비타민 A 식이 섭취실태와 영양상태 진단
충북지역 초등학생의 비타민 A 식이 섭취실태와 영양상태 진단
김영남(Young Nam Kim), | 한국영양학회 | 2001 ,
5
Composition and Content of Soyasaponins and Their Interaction with Chemical Components in Different Seed-Size Soybeans
Composition and Content of Soyasaponins and Their Interaction with Chemical Components in Different Seed-Size Soybeans
Sun-Lim Kim, | 한국작물학회 | 2006 ,
6
Characteristics of Soy Protein Isolate Films Plasticized by Mixtures of Crystalline and Aqueous Sorbitol or Glycerin
Characteristics of Soy Protein Isolate Films Plasticized by Mixtures of Crystalline and Aqueous Sorbitol or Glycerin
Kim, Ki Myong, | 한국식품저장유통학회 | 2006 ,
7
Automation of Kimchi Fermentation Based on Pattern Analysis
Automation of Kimchi Fermentation Based on Pattern Analysis
J. K. Chun, K. M. Kim, D. H. Woo, | 한국산업식품공학회 | 1999 ,
8
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim, | 한국축산식품학회 | 2006 ,
9
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
10
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
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