본문

Integrated Search

  1. Home
  2. Search
  3. Integrated Search
1102 Results:PP:SCIENCE 0.624 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
Selected Print Select Export to Excel
681
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim | Korean Society of Food Science and Technology | 2003
печати
682
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee | Korean Society of Food Science and Technology | 2003
печати
683
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Jae-Sik Kim | Korean Society of Food Science and Technology | 2003
печати
684
Improvement of Detection Sensitivity of Listeria monocytogenes Using Crude Pediocin PA-1 by Polymerase Chain Reaction (PCR)
Improvement of Detection Sensitivity of Listeria monocytogenes Using Crude Pediocin PA-1 by Polymerase Chain Reaction (PCR)
Gi Sung Moon | Korean Society of Food Science and Technology | 2003
печати
685
Flow-Injection Liposome Immunoanalysis System for Potato Glycoalkaloid
Flow-Injection Liposome Immunoanalysis System for Potato Glycoalkaloid
Myunghee Kim | Korean Society of Food Science and Technology | 2003
печати
686
Effect of λ-Irradiation on the Molecular Properties of Hemoglobin
Effect of λ-Irradiation on the Molecular Properties of Hemoglobin
Seunghwan Lee | Korean Society of Food Science and Technology | 2003
печати
687
Physico-Chemical Changes in Tortilla Chip during Deep-Fat Frying
Physico-Chemical Changes in Tortilla Chip during Deep-Fat Frying
Jae-Kwon Lee | Korean Society of Food Science and Technology | 2003
печати
688
Quantitative Analysis of Two Major Flavonoid Aglycones in Acid Hydrolyzed Samples of Angelica keiskei by HPLC
Quantitative Analysis of Two Major Flavonoid Aglycones in Acid Hydrolyzed Samples of Angelica keiskei by HPLC
Jeong-Hwan Lee | Korean Society of Food Science and Technology | 2003
печати
689
Headspace Analyses of Perilla frutescens var. acuta Kudo by Solid-Phase Microextraction Using Diverse Fibers
Headspace Analyses of Perilla frutescens var. acuta Kudo by Solid-Phase Microextraction Using Diverse Fibers
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2003
печати
690
Effects of Feeding Lactobacillus plantarum I-UL4 Isolated from Malaysian Tempeh on Growth Performance, Faecal Flora and Lactic Acid Bacteria and Plas
Effects of Feeding Lactobacillus plantarum I-UL4 Isolated from Malaysian Tempeh on Growth Performance, Faecal Flora and Lactic Acid Bacteria and Plas
H.L Foo | Korean Society of Food Science and Technology | 2003
печати
처음이전64656667686970717273이후마지막