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1
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
2
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
3
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Sun Lim Kim, | 한국식품과학회 | 2005 ,
4
Tuber Number, Size, and Quality of "Superior" Potato (Solanum tuberosum) Grown in Hydroponics as Affected by Harvest Time
Tuber Number, Size, and Quality of "Superior" Potato (Solanum tuberosum) Grown in Hydroponics as Affected by Harvest Time
Dong Chil Chang, | 한국원예학회 | 2005 ,
5
Patterns of Allozyme Variation in Relation to Population Size of the Threatened Plant Megaleranthis saniculifolia (Ranunculaceae) in Korea
Patterns of Allozyme Variation in Relation to Population Size of the Threatened Plant Megaleranthis saniculifolia (Ranunculaceae) in Korea
Chin Sung Chang, | 한국식물학회(Adventitous Root Formation | 2005 ,
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