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1
전통 건축과 미래 건축의 만남, 옛 가옥 = Korean traditional houses, Hanok
전통 건축과 미래 건축의 만남, 옛 가옥 = Korean traditional houses, Hanok
아치 앤 북 | Arch & Book(아치 앤 북) | 2017
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2
전통 건축 답사, 한옥과 자연의 조화 = Korean traditional houses, harmony with nature
전통 건축 답사, 한옥과 자연의 조화 = Korean traditional houses, harmony with nature
아치 앤 북 | Arch & Book(아치 앤 북) | 2017
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3
Extracts from Rhizopus oryzae KSD-815 of Korean Traditional Nuruk Confer the Potential to Inhibit Hypertension, Platelet Aggregation, and Cancer Meta
Extracts from Rhizopus oryzae KSD-815 of Korean Traditional Nuruk Confer the Potential to Inhibit Hypertension, Platelet Aggregation, and Cancer Meta
Sang-Jin Lee | Korean Society of Food Science and Technology | 2008
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4
Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
D. Y. Wang | D. Y. Wang | 2009
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5
Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang
Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang
Chan Ho Jang | Korean Society of Food Science and Technology | 2008
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6
Biomass Production and Nutritive Potential of Conserved Forages in Silvopastoral Traditional Fodder Banks (Ngitiri) if Meaty District of Tanzania
Biomass Production and Nutritive Potential of Conserved Forages in Silvopastoral Traditional Fodder Banks (Ngitiri) if Meaty District of Tanzania
C. D. K. Rubanza | C. D. K. Rubanza | 2006
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7
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Jae-Hyung Mah | Korean Society of Food Science and Technology | 2004
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8
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
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9
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung-Shi Ham | Korean Society of Food Science and Technology | 2004
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10
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Cherl-Ho Lee | Korean Society of Food Science and Technology | 2004
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