본문

  1. Home
7 Results:SS:CABBAGE 0.62 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
1
Changes in Vitamin U, Amino acid and Sugar Levels in Chinese Cabbages during Storage
Changes in Vitamin U, Amino acid and Sugar Levels in Chinese Cabbages during Storage
Hong, Eun Young Hong, | 한국식품저장유통학회 | 2006 ,
2
Residual Status and Dissipation Pattern of Metalaxyl in Chinese Cabbages (Brassica campestris) Grown under Greenhouse Conditions
Residual Status and Dissipation Pattern of Metalaxyl in Chinese Cabbages (Brassica campestris) Grown under Greenhouse Conditions
Khay, Sathya, | 한국원예학회 | 2006 ,
3
Effect of Commercial Compost on Yield and Nitrate Content of Chinese Cabbage
Effect of Commercial Compost on Yield and Nitrate Content of Chinese Cabbage
Gholamali Peyvast, | 한국원예학회 | 2006 ,
4
Change in Levels of Vitamin U and Amino Acids in Korea Chinese Cabbages Under Various Drying Methods
Change in Levels of Vitamin U and Amino Acids in Korea Chinese Cabbages Under Various Drying Methods
Gun-Hee Kim, | 한국식품위생안전성학회 | 2003 ,
5
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Myung Ye Lee, Soon-Dong Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
6
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Hyoungjun Youm, Jaewon Jang, Kyuri Kim, Hyojung K, | Korean Socity of Food Science&Nutrition | 2004 ,
7
Change of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time
Change of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time
Y. H. Doh, J. B. Park, | 한국산업식품공학회 | 2000 ,
처음1마지막