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1211
Quality improvement of froaen and chilled beef biceps femoris with the appliaction of salt-bicarbonate solution
Quality improvement of froaen and chilled beef biceps femoris with the appliaction of salt-bicarbonate solution
A. Sultana | A. Sultana | 2008
프린트
1212
Effect of methionine supplementation on performance and carcass characteristics of awassi ram lambs fed finishing diets
Effect of methionine supplementation on performance and carcass characteristics of awassi ram lambs fed finishing diets
Belal S. Obeidat | Belal S. Obeidat | 2008
프린트
1213
Molecular Phylogeny of the Gayal in Yunnan China Inferred from the Analysis of Cytochrome b Gene Entire Sequences
Molecular Phylogeny of the Gayal in Yunnan China Inferred from the Analysis of Cytochrome b Gene Entire Sequences
S.P. Li | S.P. Li | 2008
프린트
1214
Optimum Model for Analyzing Lifetime Profitability of Holstein Cows
Optimum Model for Analyzing Lifetime Profitability of Holstein Cows
A. A. Shadparvar and S. Nikbin | A. A. Shadparvar and S. Nikbin | 2008
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1215
Ecaluation of Short-term Stability for Sea-wall Stucture at Kobe Airport
Ecaluation of Short-term Stability for Sea-wall Stucture at Kobe Airport
Satoru Shibuya | 대한토목학회 | 2008
프린트
1216
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Jee-Young Shin | Korean Society of Food Science and Technology | 2008
프린트
1217
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
프린트
1218
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Seok-Hyun Eom | Korean Society of Food Science and Technology | 2008
프린트
1219
Synergistic Antimicrobial Effect of Achyranthes japonica Nakai Extracts and Bifidobacterium Supernatants Against Clostridium difficile
Synergistic Antimicrobial Effect of Achyranthes japonica Nakai Extracts and Bifidobacterium Supernatants Against Clostridium difficile
Sum-Mi Jung | Korean Society of Food Science and Technology | 2008
프린트
1220
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Sung-Sil Moon | Korean Society of Food Science and Technology | 2008
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