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831
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Cristobal Noe Aguilar, Juan Carlos Contreras-Esqu, | Korean Societyof Food Science&Technology | 2004 ,
832
Comparison of Plasmid Profile Analysis, Serotyping and Antimicrobial Resistance Patterns of E. coli Isolated from Poultry in Tehran
Comparison of Plasmid Profile Analysis, Serotyping and Antimicrobial Resistance Patterns of E. coli Isolated from Poultry in Tehran
Robab Rafiei Tabatabaei, Azadeh Nasirian, | Korean Societyof Food Science&Technology | 2004 ,
833
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Eun Kyoung Mo, Jung Hyun Lee, Bao Jun Xu, Chang K, | Korean Societyof Food Science&Technology | 2004 ,
834
Physicochemical Properties of Rice Differing in Milling Degrees
Physicochemical Properties of Rice Differing in Milling Degrees
Sam-Hyun Yoon, Sung-Kon Kim, | Korean Societyof Food Science&Technology | 2004 ,
835
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo, Jun Ho Lee, | Korean Societyof Food Science&Technology | 2004 ,
836
Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste
Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste
Mi-Ae Yoo, Hae-Kyoung Chung, Myung-Hwa Kang, | Korean Societyof Food Science&Technology | 2004 ,
837
Oprimized Productions of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Oprimized Productions of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Na-Kyung Lee, Kee-Tae Kim, Cheon-Jei Kim, Hyun-Do, | Korean Societyof Food Science&Technology | 2004 ,
838
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Il-Jun Kang, Tomohiko Mori, | Korean Societyof Food Science&Technology | 2004 ,
839
Recent Progress in Enzymatic Production of Structured Lipids
Recent Progress in Enzymatic Production of Structured Lipids
Eun-Ju Kim, Suk Hoo Yoon, | Korean Societyof Food Science&Technology | 2003 ,
840
U.S. Food and Drug Administration Requirements for the Processing of Low-Acid Canned Foods
U.S. Food and Drug Administration Requirements for the Processing of Low-Acid Canned Foods
William R. Cole, Sangsuk Oh, | Korean Societyof Food Science&Technology | 2003 ,
처음이전79808182838485868788이후마지막
1
`99 한국 마(馬) 연구회 창립기념 심포지움 PROCEEDINGS - 한국 마(馬)연구와 산업 발전
한국동물자원과학회(구 한국축산학회) [농업·농학, ]
2
AAO-HNSF Patient of the Month Program
B.C. Decker Inc. [, ]
3
Academe
American Association of University Professors [, ]
4
Act for the Prosecution of the Mexican War
Great Neck Publishing [, ]
5
Advanced Material and Processing
대한금속재료학회(구 대한금속학회) [기계공학, ]
6
Advanced Materials & Processes
ASM International [, ]
7
Against a Protective Tariff
Great Neck Publishing [, ]
8
AIP Conference Proceedings
American Institute of Physics [, ]
9
American Journal of Health Studies
Program in Health Studies [, ]
10
American Journal of Reproductive Immunology
Blackwell Publishing Limited [, ]
11
American Prohibition Cases
Great Neck Publishing [, ]
12
American Record Guide
Record Guide Productions [, ]
13
Andrew Johnson's Amnesty Proclamation
Great Neck Publishing [, ]
14
Applied Physics A: Materials Science & Processing
Springer - Verlag New York, Inc. [, ]
15
Arrow Against Profane & Promiscuous Dancing
Great Neck Publishing [, ]
16
Automotive Engineer
Professional Engineering Publishing [, ]
17
Average Reading Proficiency of Students Who Read For Fun: 1984-96
US Department of Education [, ]
18
Baylor University Medical Center Proceedings
Baylor University Medical Center [, ]
19
Bioprocess
Hans Publishing [, ]
20
Briefings in Functional Genomics & Proteomics
Henry Stewart Publications [, ]