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461
Evaluation of Physicochemical Properties of Muffins Made With Ultrafiltered Sunmul Powder
Evaluation of Physicochemical Properties of Muffins Made With Ultrafiltered Sunmul Powder
Hai-Jung Chung, | 한국식품영양과학회 | 2006 ,
462
Alcohol Fermentation Characteristics of the Korean Native Mulberry (Morus spp.)
Alcohol Fermentation Characteristics of the Korean Native Mulberry (Morus spp.)
Ok-Mi Kim, | 한국식품영양과학회 | 2006 ,
463
Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat
Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat
Seong-Chun Jo, | 한국식품영양과학회 | 2005 ,
464
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Cho Woo-Jin, | KFN(한국식품영양과학회) | 2002 ,
465
시장도매인제 도입에 따른 정산업무 확립에 대한 소고
시장도매인제 도입에 따른 정산업무 확립에 대한 소고
왕성우(Sung Woo Wang), | 한국식품유통학회 | 2001 ,
466
농산물 유사도매시장 정비 방안에 관한 연구
농산물 유사도매시장 정비 방안에 관한 연구
권승구(Sung Ku Kwon), | 한국식품유통학회 | 2001 ,
467
복숭아 고품질화를 위한 표준화 등급화 전략
복숭아 고품질화를 위한 표준화 등급화 전략
이호철(Ho Chol Lee), | 한국식품유통학회 | 2000 ,
468
경기미의 브랜드 특성 및 상품 차별화 조사연구
경기미의 브랜드 특성 및 상품 차별화 조사연구
유병서(Byung Seo Ryu), | 한국식품유통학회 | 2000 ,
469
Is It Really So Bad? A Comparison of Positive and Negative Experiences in Antarctic Winter Stations
Is It Really So Bad? A Comparison of Positive and Negative Experiences in Antarctic Winter Stations
WOOD, J., | Sage Publications | 2000 ,
470
Is It Really So Bad? A Comparison of Positive and Negative Experiences in Antarctic Winter Stations
Is It Really So Bad? A Comparison of Positive and Negative Experiences in Antarctic Winter Stations
WOOD, J., | Sage Publications | 2000 ,
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