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61
Application of Gel-based Proteome Analysis Techniques to Studying Post-mortem Proteolysis in Meat
Application of Gel-based Proteome Analysis Techniques to Studying Post-mortem Proteolysis in Meat
I. H. Hwang | I. H. Hwang | 2004
печати
62
Effects of Feeding Methods (Feed vs. Water) of Vitamin E on Growth Performance and Meat Quality of Broilers
Effects of Feeding Methods (Feed vs. Water) of Vitamin E on Growth Performance and Meat Quality of Broilers
J. D. Lohakare | J. D. Lohakare | 2004
печати
63
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Ki-Chang Nam | Korean Society of Food Science and Technology | 2004
печати
64
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Inho Hwang | Korean Society of Food Science and Technology | 2004
печати
65
Meat Production Characteristics of Black Bengal Goat
Meat Production Characteristics of Black Bengal Goat
S. A. Chowdhury | S. A. Chowdhury | 2004
печати
66
저급 식육자원을 이용한 기능성 식품소재<펩타이드, 콘드로이친> 개발연구 (최종연구보고서) = Study of Functional Food Component Development from Low Quality Meat Sources
저급 식육자원을 이용한 기능성 식품소재<펩타이드, 콘드로이친> 개발연구 (최종연구보고서) = Study of Functional Food Component Development from Low Quality Meat Sources
농림부 | 농림부 | 2003
печати
67
저급 한우갈비를 이용한 양념육 제조기술 개발 (최종연구보고서) = Study of manufacturing technolgy of seasoned meat products with low quality Korean beef rib
저급 한우갈비를 이용한 양념육 제조기술 개발 (최종연구보고서) = Study of manufacturing technolgy of seasoned meat products with low quality Korean beef rib
농림부 | 농림부 | 2003
печати
68
한우육의 차별화를 위한 생산정보 연계 식육생산·유통 모형 개발 = Development of a marketing and meat-produccing model for discriminating Hanwoo meat v
한우육의 차별화를 위한 생산정보 연계 식육생산·유통 모형 개발 = Development of a marketing and meat-produccing model for discriminating Hanwoo meat v
농림부 | 농림부 | 2003
печати
69
돈육 비인기부위(ham부위)를 이용한 단체급식용 육제품 개발에 관한 연구 = Studies on development of pork meat(ham) products for foodservice operation
돈육 비인기부위(ham부위)를 이용한 단체급식용 육제품 개발에 관한 연구 = Studies on development of pork meat(ham) products for foodservice operation
농림부 | 농림부 | 2003
печати
70
Beef Meat의 조리법에 따른 sauce가 미치는 영향
Beef Meat의 조리법에 따른 sauce가 미치는 영향
남현근 | 광주보건대학 | 1999
печати
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