본문

  1. Home
1000 Results:AA:Y KIM 0.459 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
831
Characterization of Growth and Ethanol Formation of Weissella paramesenteroides P30
Characterization of Growth and Ethanol Formation of Weissella paramesenteroides P30
Hee Jin Park, | 한국식품과학회 | 2001 ,
832
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Nam Ju Kim, | 한국식품과학회 | 2003 ,
833
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Hee-Yun Kim, | 한국식품과학회 | 2001 ,
834
Isolation of a Bacteriocin-producing Lactobacillus plantarum Strain from Kimchi
Isolation of a Bacteriocin-producing Lactobacillus plantarum Strain from Kimchi
Han Taek Kim, | 한국식품과학회 | 2003 ,
835
Volatile Flavor Components of Kochujang Prepared with Differenct Kojis
Volatile Flavor Components of Kochujang Prepared with Differenct Kojis
Ji-Young Oh, | 한국식품과학회 | 2001 ,
836
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Eun-Sook Ahn, | 한국식품과학회 | 2001 ,
837
Compositions of Functional Components of Traditional Korean Soybeans
Compositions of Functional Components of Traditional Korean Soybeans
Kang Sung Kim, | 한국식품과학회 | 2003 ,
838
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 ,
839
Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)
Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)
Myung-Woo Byun, | 한국식품과학회 | 2001 ,
840
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga Hyung Hong, | 한국식품과학회 | 2003 ,
처음이전79808182838485868788이후마지막