본문

  1. Home
9 Results:AA:CHIN A AA:KOO M 0.93 sec.
RSS 
Multilingual
 高度な検索
 新しい到着検索
選択した印刷 Select Export to Excel
1
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 ,
2
Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage
Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage
Koo-Bok Chin, | 한국식품과학회 | 2005 ,
3
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Kook Bok Chin, | 한국식품과학회 | 2000 ,
4
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
5
돈육에서 추출한 염용성 단백질에 수용성 키토올리고당 및 키토산을 첨가한 혼합액과 가열 겔의 물성특성
돈육에서 추출한 염용성 단백질에 수용성 키토올리고당 및 키토산을 첨가한 혼합액과 가열 겔의 물성특성
박성용 ( Sung Yong Park ), | 한국식품과학회 | 2004 ,
6
돈육에서 추출한 염용성 단백질에 수용성 키토올리고당 및 키토산을 첨가한 혼합액과 가열 겔의 물성특성
돈육에서 추출한 염용성 단백질에 수용성 키토올리고당 및 키토산을 첨가한 혼합액과 가열 겔의 물성특성
박성용 ( Sung Yong Park ), | 한국식품과학회 | 2006 ,
7
When one culture meets another: The impact of culturally (mis)matched thinking styles on self-regulation
When one culture meets another: The impact of culturally (mis)matched thinking styles on self-regulation
Koo M, | Association for Consumer Research | 2011 ,
8
When one culture meets another: The impact of culturally (mis)matched thinking styles on self-regulation
When one culture meets another: The impact of culturally (mis)matched thinking styles on self-regulation
Koo M, | Association for Consumer Research | 2011 ,
9
Evaluation of fermented food wastes(FFW) as feedstuffs on meat quality in growing-finishing pigs
Evaluation of fermented food wastes(FFW) as feedstuffs on meat quality in growing-finishing pigs
Woo J Jung, | 한국축산식품학회 | 2004 ,
처음1마지막