본문

948 Results:PP:SCIENCE 0.546 sec.
RSS 
Multilingual
 高度な検索
 新しい到着検索
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
選択した印刷 Select Export to Excel
461
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Myong-Sook Shin | Korean Society of Food Science and Technology | 2004
印刷
462
Resveratrol Induces Apoptosis in SW 480 Human Colon Cancer Cell Lines
Resveratrol Induces Apoptosis in SW 480 Human Colon Cancer Cell Lines
Hyun Sook Lee | Korean Society of Food Science and Technology | 2004
印刷
463
Isolation of the White Pellicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Isolation of the White Pellicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Seong-Il Lim | Korean Society of Food Science and Technology | 2004
印刷
464
Estimation of Resistant Starch Content of High-amylose Corn Starch
Estimation of Resistant Starch Content of High-amylose Corn Starch
Sung-Kon Kim | Korean Society of Food Science and Technology | 2004
印刷
465
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Eun Kyoung Mo | Korean Society of Food Science and Technology | 2004
印刷
466
Physicochemical Properties of Rice Differing in Milling Degrees
Physicochemical Properties of Rice Differing in Milling Degrees
Sam-Hyun Yoon | Korean Society of Food Science and Technology | 2004
印刷
467
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
印刷
468
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Jeong-Yong Cho | Korean Society of Food Science and Technology | 2004
印刷
469
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
印刷
470
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Randolpho da Silva Correa Neto | Korean Society of Food Science and Technology | 2004
印刷
처음이전42434445464748495051이후마지막