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21
Effect of Additives and Fermentation Periods on Chemical Composition and In situ Digestion Kinetics of Mott Grass (Pennisetum purpureum) Silage
Effect of Additives and Fermentation Periods on Chemical Composition and In situ Digestion Kinetics of Mott Grass (Pennisetum purpureum) Silage
Mahr-un-Nisa | Mahr-un-Nisa | 2005
22
Fermentative Quality of Guineagrass Silage by Using Fermented Juice of the Epiphytic Lactic Acid Bacteria (FJLB) as a Silage Additive
Fermentative Quality of Guineagrass Silage by Using Fermented Juice of the Epiphytic Lactic Acid Bacteria (FJLB) as a Silage Additive
S. Bureenok | S. Bureenok | 2005
23
왕암게르마늄흑운모를 이용한 사료첨가제 개발 = Development of feed additives using Wangam germanium biotite for animal
왕암게르마늄흑운모를 이용한 사료첨가제 개발 = Development of feed additives using Wangam germanium biotite for animal
농림부 | 농림부 | 2004
24
유과의 침지공정 단축 및 향미개선을 위한 효소·미생물 첨가제 개발 = Development of microbial and enzyme additives to improve flavor and to shorten ste
유과의 침지공정 단축 및 향미개선을 위한 효소·미생물 첨가제 개발 = Development of microbial and enzyme additives to improve flavor and to shorten ste
농림부 | 농림부 | 2003
25
고 수준 Thr, Trp함유 효모 사료첨가제 개발 = Development of yeast feed additive containing high contents of threonine and tryptophan
고 수준 Thr, Trp함유 효모 사료첨가제 개발 = Development of yeast feed additive containing high contents of threonine and tryptophan
농림부 | 농림부 | 2004
26
Changes in body weight and serum lipid profile in obese patients treated with orlistat in addition to a hypocaloric diet a systematic review of rando
Changes in body weight and serum lipid profile in obese patients treated with orlistat in addition to a hypocaloric diet a systematic review of rando
B Hutton | Cadmus journal ser | 2005
27
An Effective Address Allocation Mechanism in IPv6-Based Mobile Networks
An Effective Address Allocation Mechanism in IPv6-Based Mobile Networks
Hyun Chul JUNG | SK Telecom | 2004
28
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
29
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
30
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
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