본문

948 Results:PP:SCIENCE 0.640 sec.
RSS 
다국어입력
 상세검색
 신착검색
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
선택출력 선택엑셀내보내기
811
Research Articles, Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Research Articles, Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Chan Yong Lee | Korean Society of Food Science and Technology | 2001
프린트
812
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim | Korean Society of Food Science and Technology | 2001
프린트
813
Research Articles, Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Research Articles, Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Youn-Moon Park | Korean Society of Food Science and Technology | 2001
프린트
814
Research Articles, Changes of Flavonoids in the Peel of Jeju Native Citrus Fruits during Maturation
Research Articles, Changes of Flavonoids in the Peel of Jeju Native Citrus Fruits during Maturation
Young-Cheon Kim | Korean Society of Food Science and Technology | 2001
프린트
815
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Kwang-Ho Lee | Korean Society of Food Science and Technology | 2001
프린트
816
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park | Korean Society of Food Science and Technology | 2001
프린트
817
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim | Korean Society of Food Science and Technology | 2001
프린트
818
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Hwa Sup Chin | Korean Society of Food Science and Technology | 2001
프린트
819
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Ji-Young Oh... | Korean Society of Food Science and Technology | 2001
프린트
820
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Cha-Ran Choi... | Korean Society of Food Science and Technology | 2001
프린트
처음이전77787980818283848586이후마지막