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1
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejía-Córdova, | 한국식품과학회 | 2005 ,
2
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Julio Cesar Montanez Saenz, | 한국식품과학회 | 2003 ,
3
Pectinmethylesterase Extraction from Jicama (Pachyrhizus erosus L. Urban)
Pectinmethylesterase Extraction from Jicama (Pachyrhizus erosus L. Urban)
N. A. Martinez, | 한국식품과학회 | 2003 ,
4
Identity and Daily Space in Two Municipalities in Mexico City
Identity and Daily Space in Two Municipalities in Mexico City
Miguel Angel Aguilar, D., | Sage Publications | 2002 ,
5
Identity and Sustainability in Two Neighborhoods of Guadalajara, Mexico
Identity and Sustainability in Two Neighborhoods of Guadalajara, Mexico
Jimenez-Dominguez, B., | Sage Publications | 2002 ,
6
기후변화와 법
기후변화와 법
홀로, 에르키 J., 539.91-홀295기 | 한국법제연구원 | 2013 539.91-홀295기,
7
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 ,
8
Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Cristobal Noe Aguilar, Raul Rodriguez-Herrera, Ju, | Korean Societyof Food Science&Technology | 2004 ,
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