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1
(The)pot book
(The)pot book
De Waal, Edmund | Phaidon | 2011
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2
(The)potatoes of South America : Bolivia
(The)potatoes of South America : Bolivia
Ochoa, Carlos M. | Cambridge University Press | 2011
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3
Evaluation of Coloring Potential of Dietzia natronolimnaea Biomass as Source of Canthaxanthin for Egg Yolk Pigmentation
Evaluation of Coloring Potential of Dietzia natronolimnaea Biomass as Source of Canthaxanthin for Egg Yolk Pigmentation
M. Esfahani-Mashhour | M. Esfahani-Mashhour | 2009
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4
Potential Effect of Monascus-fermented Soybean Extracts in Alkaline Phosphatase Activity of Human Osteoblast-like Cells
Potential Effect of Monascus-fermented Soybean Extracts in Alkaline Phosphatase Activity of Human Osteoblast-like Cells
Young-Hee Pyo | Korean Society of Food Science and Technology | 2008
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5
Rheological Behavior of Sweet Potato Starch-Glucose Composites
Rheological Behavior of Sweet Potato Starch-Glucose Composites
Sun-A Cho | Korean Society of Food Science and Technology | 2008
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6
Functional Expression of Riluzole-Sensitive Two-Pore Domain Background Potassium Channels in Dorsal Root Ganglion Neurons of Neonatal Rats
Functional Expression of Riluzole-Sensitive Two-Pore Domain Background Potassium Channels in Dorsal Root Ganglion Neurons of Neonatal Rats
Kyoung Sun Park | Korean Association for Laboratory Animal Science | 2007
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7
Bone morphogenic potein-7이 치주인대세포에 의한 석회화에 미치는 영향
Bone morphogenic potein-7이 치주인대세포에 의한 석회화에 미치는 영향
김경희 | 전남대학교 , | 2005
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8
POT 모형에 의한 지점홍수량의 크리 및 빈도추정
POT 모형에 의한 지점홍수량의 크리 및 빈도추정
한국희 | 안양과학대학 | 2006
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9
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
seung young lee | Korean Society of Food Science and Technology | 2006
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10
assessment of the potential allergenicity of genetically modified soybeans and soy-based products
assessment of the potential allergenicity of genetically modified soybeans and soy-based products
jae-hwan kim | Korean Society of Food Science and Technology | 2006
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