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1
Application of Statistical Experimental Design to Improve the Quality of Fresh-Cut Apple Cubes by Edible Coating with Alginate
Application of Statistical Experimental Design to Improve the Quality of Fresh-Cut Apple Cubes by Edible Coating with Alginate
Jun Ho Lee, Li Zuo, | 한국식품과학회 | 2006 ,
2
Effect of Hot Water Treatment on Quality of Fresh-cut Apple Cubes
Effect of Hot Water Treatment on Quality of Fresh-cut Apple Cubes
Li Zuo, | 한국식품과학회 | 2004 ,
3
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
4
Structure Collapse and Colour Changes in Osmo-air-dehydrated Peach Cubes
Structure Collapse and Colour Changes in Osmo-air-dehydrated Peach Cubes
Marco Riva, | 한국식품과학회 | 2001 ,
5
Effects of dihydrocubebin, a lignan isolated from Indonesian plant Piper cubeba, on the histamine release from rat mast cells
Effects of dihydrocubebin, a lignan isolated from Indonesian plant Piper cubeba, on the histamine release from rat mast cells
Nugroho, | Kyung Hee University Press | 2010 ,
6
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo, Jun Ho Lee, | Korean Societyof Food Science&Technology | 2004 ,
7
Epitavial Deposition of NiO Film on an Cube-Textured Ni Substrate By Metal-Organic Chemical Vapor Deposition
Epitavial Deposition of NiO Film on an Cube-Textured Ni Substrate By Metal-Organic Chemical Vapor Deposition
Hee-Hyoun Lee, Young-Min Lee,Hyung-Sik Shin, | 대한금속.재료학회 | 2000 ,
8
건축무한육면각체의 비밀 - [비디오 녹화자료] = (The) Mystery of a Cube
건축무한육면각체의 비밀 - [비디오 녹화자료] = (The) Mystery of a Cube
유상욱, 688.2-유52거-VT | 스타맥스[판매] | 1999 688.2-유52거-VT,
9
교토 탐정 홈즈. 6 : 신록의 서스펜스 - [전자책]
교토 탐정 홈즈. 6 : 신록의 서스펜스 - [전자책]
모치즈키 마이, 833.6-5 | 소미미디어 | 2018 833.6-5,
10
교토 탐정 홈즈. 5 : 셜로키언의 연회와 봄폴풍 - [전자책]
교토 탐정 홈즈. 5 : 셜로키언의 연회와 봄폴풍 - [전자책]
모치즈키 마이, 833.6-5 | 소미미디어 | 2018 833.6-5,
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