본문

Integrated Search

  1. Home
  2. Search
  3. Integrated Search
1893 Results:PP:SO 1.171 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
Selected Print Select Export to Excel
191
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Eun-Jung Lee | Korean Society of Food Science and Technology | 2004
печати
192
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
печати
193
Bactericidal Effect of the Extracts of Polygonum cuspidatum on Bacillus cereus
Bactericidal Effect of the Extracts of Polygonum cuspidatum on Bacillus cereus
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
печати
194
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Khalid Ibrahim Sallam | Korean Society of Food Science and Technology | 2004
печати
195
Identification and Probiotic Properties of Lactococcus Iactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Identification and Probiotic Properties of Lactococcus Iactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Na-Kyoung Lee | Korean Society of Food Science and Technology | 2004
печати
196
Improving Textural Attributes of Con Tortillas by Means of Opuntia Spp. Flour Addition
Improving Textural Attributes of Con Tortillas by Means of Opuntia Spp. Flour Addition
Paola Lissette Gonzalez | Korean Society of Food Science and Technology | 2004
печати
197
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
печати
198
Effect of the Salt Concentration on the Radiation Sensitivity of Some Fermentative Microorganisms Inhabiting Salted and Fermented Food
Effect of the Salt Concentration on the Radiation Sensitivity of Some Fermentative Microorganisms Inhabiting Salted and Fermented Food
Dong-Ho Kim | Korean Society of Food Science and Technology | 2004
печати
199
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Young-Mi Kim | Korean Society of Food Science and Technology | 2004
печати
200
Physiological Activities of Brassica oleracea var capita Extracts as Affected by Varieties and Solvents
Physiological Activities of Brassica oleracea var capita Extracts as Affected by Varieties and Solvents
Hyun-Ku Kim | Korean Society of Food Science and Technology | 2004
печати
처음이전15161718192021222324이후마지막