본문

  1. Home
2 Results:SS:PREPARE PP:KOREAN SOCIETYOF FOOD SCIENCE 0.80 sec.
RSS 
Multilingual
 חיפוש מתקדם
 חיפוש חדש ההגעה
Selected Print Select Export to Excel
1
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee, Ye-Kyung Lee, Soon-Dong Kim, | Korean Societyof Food Science&Technology | 2004 ,
2
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
Hirofumi Motoi, Yoshio Suzuki, | Korean Societyof Food Science&Technology | 2004 ,
처음1마지막