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201
Effect of Abonrmal Grain Growth and Heat Treatment on Electrical Properties of Semiconducting BaTiO3 Ceramics
Effect of Abonrmal Grain Growth and Heat Treatment on Electrical Properties of Semiconducting BaTiO3 Ceramics
Joon-Hyung Lee | 한국세라믹학회 | 2002
печати
202
Effects of Surgical Caponization on Growth Performance, Fiber Diameter and Some Physical Properties of Muscles in Taiwan Country Chicken Cockerels
Effects of Surgical Caponization on Growth Performance, Fiber Diameter and Some Physical Properties of Muscles in Taiwan Country Chicken Cockerels
Cheng Yung | AAAP | 2002
печати
203
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
печати
204
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Jun-Seok Kum | Korean Society of Food Science and Technology | 2001
печати
205
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Storage
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Storage
Tae-Youl Ha | Korean Society of Food Science and Technology | 2001
печати
206
The Effects of Processing Conditions on the Properties of Chicken Feet Gelatin
The Effects of Processing Conditions on the Properties of Chicken Feet Gelatin
Juyeon Lim | Korean Society of Food Science and Technology | 2001
печати
207
Rheological Properties of Ginseng Extracts
Rheological Properties of Ginseng Extracts
Byoungseung Yoo | Korean Society of Food Science and Technology | 2001
печати
208
Physico-chemical Properties of Acorn Starch
Physico-chemical Properties of Acorn Starch
Hyang Aee Lee | Korean Society of Food Science and Technology | 2001
печати
209
Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Jong Ho Bae | Korean Society of Food Science and Technology | 2001
печати
210
End-Use Properties of Korean Waxy Wheat Lines
End-Use Properties of Korean Waxy Wheat Lines
Chul Soo Park | The Korean Society of Crop Science | 2001
печати
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