본문

Integrated Search

  1. Home
  2. Search
  3. Integrated Search
30 Results:SS:COOKING 0.818 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
Selected Print Select Export to Excel
1
The Cooking of Spain and Portugal
The Cooking of Spain and Portugal
Feibleman, Peter S. | ‎Time-Life Books | 1969
2
Mugaritz : (A)natural science of cooking
Mugaritz : (A)natural science of cooking
Aduriz, Andoni Luis | Phaidon | 2012
3
(The)lavender lover's handbook : the 100 most beautiful and fragrant varieties for growing, crafting, and cooking
(The)lavender lover's handbook : the 100 most beautiful and fragrant varieties for growing, crafting, and cooking
Bader, Sarah Berringer | Timber Press | 2012
4
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Keisuke sasaki | Keisuke sasaki | 2008
5
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
A. H. Brown | A. H. Brown | 2007
6
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee | S. O. Lee | 2006
7
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Se-Mi Kang | Korean Society of Food Science and Technology | 2005
8
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
9
Effects of Pine Bark Spent Liquor Prepared by Alkaline Sulfite-Anthraquinone Cooking as a Pellet Binder on Pellet Durability and Performance of Broil
Effects of Pine Bark Spent Liquor Prepared by Alkaline Sulfite-Anthraquinone Cooking as a Pellet Binder on Pellet Durability and Performance of Broil
K. S. Ryu | 한국가금학회 | 2001
10
(새로운)조리과학 = New cooking science
(새로운)조리과학 = New cooking science
정현숙 | 지구문화사 | 1998
처음123이후마지막