본문

  1. Home
1000 Results:AA:HAN IN K 0.328 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
311
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Chang Sup Kim, | 한국식품과학회 | 2002 ,
312
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Young Soo Gyoung, | 한국식품과학회 | 2002 ,
313
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Kyoung Sik Han, | 한국식품과학회 | 2002 ,
314
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Jin-Suk Han, | 한국식품과학회 | 2002 ,
315
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Seok-Kyu Park, | 한국식품과학회 | 2002 ,
316
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Seog-Won Lee, | 한국식품과학회 | 2002 ,
317
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han, | 한국식품과학회 | 2001 ,
318
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
319
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Eung-Soo Han, | 한국식품과학회 | 2000 ,
320
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
처음이전27282930313233343536이후마지막