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241
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Sang-Gi Min,, | 한국식품과학회 | 2004 ,
242
Effects of seasonal variations in temperature and transport stressor on blood protein and glucose concentrations in wild teleosts of marbled sole ( Limanda yokohamae ) and greenling ( Hexagrammos otakii )
Effects of seasonal variations in temperature and transport stressor on blood protein and glucose concentrations in wild teleosts of marbled sole ( Limanda yokohamae ) and greenling ( Hexagrammos otakii )
Ki Hong Kim, | 한국어병학회 | 2001 ,
243
양념채소의 지역별 경쟁력 비교와 시장개방 파급영향 분석 -고추,마늘을 중심으로-
양념채소의 지역별 경쟁력 비교와 시장개방 파급영향 분석 -고추,마늘을 중심으로-
김병률 ( Byung Ryul Kim ), | 한국식품유통학회 | 2006 ,
244
채소수급 안정제도의 평가와 정책제안
채소수급 안정제도의 평가와 정책제안
김병률 ( Byung Ryul Kim ) ,, | 한국식품유통학회 | 2004 ,
245
친환경 농산물의 수요추정 연구
친환경 농산물의 수요추정 연구
박홍순 ( Hong Soon Park ) ,, | 한국식품유통학회 | 2005 ,
246
Reading Money: The value and Sinification of Money
Reading Money: The value and Sinification of Money
Won Yeng-jin, | Korea Press Foundation(한국언론재단) | 2008 ,
247
Candlelight Vigil and Public Sphere in the Koren Society: With Emphasis on Deliberative Democacy&Republicanism
Candlelight Vigil and Public Sphere in the Koren Society: With Emphasis on Deliberative Democacy&Republicanism
Hong Seong-ku, | Korea Press Foundation(한국언론재단) | 2009 ,
248
Variation in English Syncope within a Partially Ranked Grammar
Variation in English Syncope within a Partially Ranked Grammar
Sung-Hoon Hong, | 한국언어학회 | 2007 ,
249
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Seok In Hong, | 한국식품과학회 | 2000 ,
250
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
Yeun Suk Gu, | 한국식품과학회 | 1999 ,
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