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1
Nonlinear Wave Interaction of Three Stokes' Waves in Deep Water : Banach Fixed Point Method
Nonlinear Wave Interaction of Three Stokes' Waves in Deep Water : Banach Fixed Point Method
Taek S. Jang., | 대한기계학회 | 2006 ,
2
Hordein Subunit Variation during Endosperm Protein Accumulation Detected by Immunological Methods
Hordein Subunit Variation during Endosperm Protein Accumulation Detected by Immunological Methods
Lee. S. S, C. S> Jang, S. Y Bu, J. H. Nam, J. C., | 한국작물학회 | 2001 ,
3
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
K. Ohba, | 한국축산식품학회 | 2006 ,
4
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim, | 한국축산식품학회 | 2006 ,
5
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Seung-Bae Lee, | 한국축산식품학회 | 2006 ,
6
Identificatian of Meat Species Using PCR-RFLP Marker of Cytochrome b Gene
Identificatian of Meat Species Using PCR-RFLP Marker of Cytochrome b Gene
Sung-Chul Shin, | 한국축산식품학회 | 2006 ,
7
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
8
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
9
Effects of Dietary Supplemental Megazone(R) on Growth Performance, Nutrients Digestibility, Blood Characteristics, Meat Quality and Carcass Traits in Weaning-to-Finishing Pigs
Effects of Dietary Supplemental Megazone(R) on Growth Performance, Nutrients Digestibility, Blood Characteristics, Meat Quality and Carcass Traits in Weaning-to-Finishing Pigs
Y. H. Kim , Y. Wang, | 한국축산식품학회 | 2006 ,
10
Properties of β-Galactosidase from Lactobacillus salivarius subsp. salivarius Nam27
Properties of β-Galactosidase from Lactobacillus salivarius subsp. salivarius Nam27
Hyoung Churl Bae, | 한국축산식품학회 | 2007 ,
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