본문

  1. Home
1000 Results:AA:SUN AN 0.315 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
551
Compositions of Functional Components of Traditional Korean Soybeans
Compositions of Functional Components of Traditional Korean Soybeans
Kang Sung Kim, | 한국식품과학회 | 2003 ,
552
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Yong Hoon Kim, | 한국식품과학회 | 2003 ,
553
Improvement in the Yukwa Manufacturing by Extrusion Process with CO2 Gas Injection
Improvement in the Yukwa Manufacturing by Extrusion Process with CO2 Gas Injection
Gi-Hyung Ryu, | 한국식품과학회 | 2001 ,
554
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Soo Sun Lim, | 한국식품과학회 | 2003 ,
555
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Dae Young Kwon, | 한국식품과학회 | 2003 ,
556
Analysis of Metals from Recycled Papers and Paper Products for Food Packaging
Analysis of Metals from Recycled Papers and Paper Products for Food Packaging
Seung Seok Yoo, | 한국식품과학회 | 2001 ,
557
Effect of γ-irradiation on the Molecular Properties of Mushroom Polyphenoloxidase
Effect of γ-irradiation on the Molecular Properties of Mushroom Polyphenoloxidase
Namkyu Sun, | 한국식품과학회 | 2002 ,
558
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
559
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee, | 한국식품과학회 | 2002 ,
560
Extraction of Valuable Substances from Citrus Peel by Supercritical Carbon Dioxide
Extraction of Valuable Substances from Citrus Peel by Supercritical Carbon Dioxide
Sangbin Lim, | 한국식품과학회 | 2002 ,
처음이전51525354555657585960이후마지막