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91
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
Jae-Yeun Song, | 한국식품과학회 | 2003 ,
92
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Marcia Nitschke, | 한국식품과학회 | 2003 ,
93
Characteristics of Taste Components of Commercial Kochujang
Characteristics of Taste Components of Commercial Kochujang
Hae Kyong Park, | 한국식품과학회 | 2003 ,
94
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park, | 한국식품과학회 | 2002 ,
95
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Laurent Dufosse, | 한국식품과학회 | 2002 ,
96
Ability of Lactobacillus GR-1 and RC-14 to Stimulate Host Defences and Reduce Gut Translocation and Infectivity of Salmonella typhimurium
Ability of Lactobacillus GR-1 and RC-14 to Stimulate Host Defences and Reduce Gut Translocation and Infectivity of Salmonella typhimurium
Gregor Reid, | KFN(한국식품영양과학회) | 2002 ,
97
Pantotheic acid 결핍에 의한 동자개치어의 사료성 아기미병
Pantotheic acid 결핍에 의한 동자개치어의 사료성 아기미병
김영길(Young Gill Kim), | 한국어병학회 | 2000 ,
98
한국산 바지락 ( Ruditapes philippinarum ) 혈구의 분류
한국산 바지락 ( Ruditapes philippinarum ) 혈구의 분류
강선구(Sun Gu Kang), | 한국어병학회 | 2000 ,
99
한국산 담수어에 기생하는 단생흡충류에 관한 연구 2. 잉어 및 미꾸리의 단생흡충
한국산 담수어에 기생하는 단생흡충류에 관한 연구 2. 잉어 및 미꾸리의 단생흡충
김영길(Young Gill Kim), | 한국어병학회 | 2000 ,
100
한국 연안산 어류에 기생하는 흡충류 4 종
한국 연안산 어류에 기생하는 흡충류 4 종
김영길(Young Gill Kim), | 한국어병학회 | 2001 ,
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