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421
Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Di
Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Di
Sung Ki Lee | Sung Ki Lee | 2003
프린트
422
Current Status of Comparative Mapping in Livestock
Current Status of Comparative Mapping in Livestock
J. H. Lee | J. H. Lee | 2003
프린트
423
Iron Status and Its Relations with Nutrient Intake, Coffee Drinking, and Smoking in Korean Urban Adults
Iron Status and Its Relations with Nutrient Intake, Coffee Drinking, and Smoking in Korean Urban Adults
JW Lee | 한국영양학회 | 2004
프린트
424
Constitutive Equations Based on Cell Modeling Method for 3D Circular Braided Glass Fiber Reinforced Composites
Constitutive Equations Based on Cell Modeling Method for 3D Circular Braided Glass Fiber Reinforced Composites
Wonoh Lee | 한국섬유공학회 | 2003
프린트
425
Dispersant-free Dyeing of Polyester with Temporarily Solubilized Azo Disperse Dyes from Indole Derivatives
Dispersant-free Dyeing of Polyester with Temporarily Solubilized Azo Disperse Dyes from Indole Derivatives
Jung Jin Lee | 한국섬유공학회 | 2003
프린트
426
Strategies to Reduce Phytate Content in the Korean Diet
Strategies to Reduce Phytate Content in the Korean Diet
Jee Min Lee | 대한가정학회지 | 2003
프린트
427
Types of Brand Extension and Leverage Effects of Brand Image in the Korean Apparel Market
Types of Brand Extension and Leverage Effects of Brand Image in the Korean Apparel Market
Ji-won Lee | 대한가정학회지 | 2003
프린트
428
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Young-Tack Lee | Korean Society of Food Science and Technology | 2003
프린트
429
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Jinyoung Lee | Korean Society of Food Science and Technology | 2003
프린트
430
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung-Hee Lee | Korean Society of Food Science and Technology | 2003
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