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1
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Sang-Gi Min,, | 한국식품과학회 | 2004 ,
2
시판액젓의 품질평가
시판액젓의 품질평가
장미라 ( Mi Ra Jang ), | 한국식품과학회 | 2004 ,
3
저온질소순환 건조방법에 의해 제조된 고춧가루의 품질 특성
저온질소순환 건조방법에 의해 제조된 고춧가루의 품질 특성
김정희 ( Kim Jeong Hui ), | 한국식품과학회 | 2004 ,
4
Small Buyers` Adoption of Reverse Aggregation Electronic Markets: A Case Study on the Korean Auto Repair Industry
Small Buyers` Adoption of Reverse Aggregation Electronic Markets: A Case Study on the Korean Auto Repair Industry
Seong Bae Lim, | 한국정보시스템학회 | 2004 ,
5
Development of Embedded Non-Volatile FRAMs for High Performance Smart Cards
Development of Embedded Non-Volatile FRAMs for High Performance Smart Cards
Kang-Woon Lee, | 대한전자공학회 | 2004 ,
6
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong, Sung Lee, Sang-Gi Min, | Korean Societyof Food Science&Technology | 2004 ,
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