본문

Integrated Search

  1. Home
  2. Search
  3. Integrated Search
90 Results:SS:COOK 0.421 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
Selected Print Select Export to Excel
21
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Duek-Jun An | Korean Society of Food Science and Technology | 2004
печати
22
한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
장학길 | 한국식품과학회 | 2004
печати
23
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
печати
24
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
25
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Ki-Chang Nam | Korean Society of Food Science and Technology | 2004
печати
26
전통한과 생산에의 HACCP 시스템 개발 및 적용 = HACCP system development and application of Korean traditional cookie production
전통한과 생산에의 HACCP 시스템 개발 및 적용 = HACCP system development and application of Korean traditional cookie production
농림부 | 농림부 | 2003
печати
27
Effects of Barley Germ on Sugar-Snap Cookie Quality
Effects of Barley Germ on Sugar-Snap Cookie Quality
In-Sook Kim | Korean Society of Food Science and Technology | 2002
печати
28
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Hye-Jung Kim | Korean Society of Food Science and Technology | 2002
печати
29
단체급식소에 적용하기 위한 cook/chill 및 sous-vide 시금치국의 재가열 방법에 따른 관능적 품질평가
단체급식소에 적용하기 위한 cook/chill 및 sous-vide 시금치국의 재가열 방법에 따른 관능적 품질평가
류은순 | 류은순 | 2002
печати
30
세상에서 배우고 싶은 모든 요리 = (The)cook book
세상에서 배우고 싶은 모든 요리 = (The)cook book
베스트홈 | 베스트 홈 | 2000
печати
처음이전123456789이후마지막