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31
The Effects of Dietary Biotite V Supplementation on Growth Performance, Nutrients Digestibility and Fecal Noxious Gas Content in Finishing Pigs
The Effects of Dietary Biotite V Supplementation on Growth Performance, Nutrients Digestibility and Fecal Noxious Gas Content in Finishing Pigs
Y. J. Chen | Y. J. Chen | 2005
32
Influence of Fiber Content and Concentrate Level on Chewing Activity, Ruminal Digestion, Digesta Passage Rate and Nutrient Digestibility in Dairy Cow
Influence of Fiber Content and Concentrate Level on Chewing Activity, Ruminal Digestion, Digesta Passage Rate and Nutrient Digestibility in Dairy Cow
M. Tafaj | M. Tafaj | 2005
33
Prediction of Crude Protein, Extractable Fat, Calcium and Phosphorus Contents of Broiler Chicken Carasses Using Near-infrared Reflectance Spectroscopy
Prediction of Crude Protein, Extractable Fat, Calcium and Phosphorus Contents of Broiler Chicken Carasses Using Near-infrared Reflectance Spectroscopy
I. T. Kadim | I. T. Kadim | 2005
34
Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut
Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut
Hyang-Sik Yoon | Korean Society of Food Science and Technology | 2005
35
Influence of Feeding Cyclodextrin to Laying Hens on the Egg Production and Cholesterol Content of Egg Yolk
Influence of Feeding Cyclodextrin to Laying Hens on the Egg Production and Cholesterol Content of Egg Yolk
B. S. Park | B. S. Park | 2005
36
포장내 잡초검출장치 및 토양 유기물 실시간 측정센서 개발 = Development of real time operating sensors to detect weeds and to measure soil organic content
포장내 잡초검출장치 및 토양 유기물 실시간 측정센서 개발 = Development of real time operating sensors to detect weeds and to measure soil organic content
농림부 | 농림부 | 2003
37
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Sung-Hyeon Lee | Korean Society of Food Science and Technology | 2004
38
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
39
검정콩에서 기능성물질 안토시아닌 함량 증가를 위한 분자육종학적 연구 = Molecular studies on increase of anthocyanin content in black soybean
검정콩에서 기능성물질 안토시아닌 함량 증가를 위한 분자육종학적 연구 = Molecular studies on increase of anthocyanin content in black soybean
농림부 | 농림부 | 2004
40
Identification of Quantitative Trait Loci Associated with Isoflavone Contents in Soybean Seed
Identification of Quantitative Trait Loci Associated with Isoflavone Contents in Soybean Seed
Myung Sik Kim | 한국작물학회지 | 2004
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