본문

948 Results:PP:SCIENCE 0.515 sec.
RSS 
다국어입력
 상세검색
 신착검색
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
선택출력 선택엑셀내보내기
371
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Yeong-Soo Park | Korean Society of Food Science and Technology | 2004
프린트
372
Morphological Change and RS Level of RS Mixture with Cross-Iinked RS4 Granule during In Vitro Digestion
Morphological Change and RS Level of RS Mixture with Cross-Iinked RS4 Granule during In Vitro Digestion
Malshick Shin | Korean Society of Food Science and Technology | 2004
프린트
373
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung-Shi Ham | Korean Society of Food Science and Technology | 2004
프린트
374
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2004
프린트
375
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Chion Kim | Korean Society of Food Science and Technology | 2004
프린트
376
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Jung-Mi Yun | Korean Society of Food Science and Technology | 2004
프린트
377
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
프린트
378
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog | Korean Society of Food Science and Technology | 2004
프린트
379
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Bo-Kyung Sung | Korean Society of Food Science and Technology | 2004
프린트
380
Urease-positive Vibrio parahaemolyticus Isolated from Kamak Bay in Yeosu in 2002 and 2003
Urease-positive Vibrio parahaemolyticus Isolated from Kamak Bay in Yeosu in 2002 and 2003
Mi-Yeon Park | Korean Society of Food Science and Technology | 2004
프린트
처음이전33343536373839404142이후마지막