본문

  1. Home
4 Results:AA:MYUNG SOO CHA 0.124 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
1
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Ju Woon Lee, | 한국식품과학회 | 2005 ,
2
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Sou Youn Ryn, | 한국식품과학회 | 2005 ,
3
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Hae Kyung Chung, | 한국식품과학회 | 2005 ,
4
Situation and Prospect of Ecological Engineering for Stream Restoration in Korea
Situation and Prospect of Ecological Engineering for Stream Restoration in Korea
Hyoseop Woo, Chang Wan Kim, Myung Soo Han, | 대한토목학회 | 2005 ,
처음1마지막