본문

  1. Home
1000 Results:AA:M D KIM 1.922 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
501
고랭지 채소농가의 경영실태 분석 : -강원도 정선군 남면 무릉리 지역을 중심으로-
고랭지 채소농가의 경영실태 분석 : -강원도 정선군 남면 무릉리 지역을 중심으로-
김명기 ( Myeong Ki Kim ) ,, | 한국식품유통학회 | 2004 ,
502
Representing Family and Family Relations in East Asian Televison Drama: Hitorical Variations Confucian Cultures
Representing Family and Family Relations in East Asian Televison Drama: Hitorical Variations Confucian Cultures
Kang Myung-koo, | Korea Press Foundation(한국언론재단) | 2009 ,
503
Cultural Difference in Optimistic Bias on AIDS : Comparison between Korea and Kenya
Cultural Difference in Optimistic Bias on AIDS : Comparison between Korea and Kenya
Kim Bong-chul, | Korea Press Foundation(한국언론재단) | 2008 ,
504
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 ,
505
The Effects of Preparation Conditions on the Properties of Jokpyun ( Traditional Korean Gel Type Food ) Model System
The Effects of Preparation Conditions on the Properties of Jokpyun ( Traditional Korean Gel Type Food ) Model System
Mira Jun, | 한국식품과학회 | 2000 ,
506
Characteristics of the Red Rice Fermented with Fungus Monascus
Characteristics of the Red Rice Fermented with Fungus Monascus
Mee Ra Rhyu, | 한국식품과학회 | 2000 ,
507
Antimicrobial Low Density Polyethylene Film Coated with Bacteriocins in Binder Medium
Antimicrobial Low Density Polyethylene Film Coated with Bacteriocins in Binder Medium
Duck Soon An, | 한국식품과학회 | 2000 ,
508
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Sang Moo Kim, | 한국식품과학회 | 2000 ,
509
Effects of Specific Growth Rate on Production of Bacillus licheniformis Maltogenic Amylase in Recombinant escherichia coli
Effects of Specific Growth Rate on Production of Bacillus licheniformis Maltogenic Amylase in Recombinant escherichia coli
Myoung Dong Kim, | 한국식품과학회 | 1999 ,
510
Quality Attributes of Bread with Soymilk Residue Dietary Fiber
Quality Attributes of Bread with Soymilk Residue Dietary Fiber
Hyungjung Kim, | 한국식품과학회 | 1999 ,
처음이전46474849505152535455이후마지막