본문

통합검색

  1. Home
  2. 자료검색
  3. 통합검색
1102 Results:PP:SCIENCE 0.766 sec.
RSS 
다국어입력
 상세검색
 신착검색
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
선택출력 선택엑셀내보내기
961
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
962
Properties of α-Amylase Inhibitor Isolated from White Kidney Bean(Phaseolus vulgaris)
Properties of α-Amylase Inhibitor Isolated from White Kidney Bean(Phaseolus vulgaris)
Seung-Ho Chun... | Korean Society of Food Science and Technology | 2001
프린트
963
Physicochemical Properties of Nagaimo, Ichoimo and Tsukuneimo
Physicochemical Properties of Nagaimo, Ichoimo and Tsukuneimo
Boo-Yong Lee... | Korean Society of Food Science and Technology | 2001
프린트
964
Optimization of Operating Conditions for Concentrating Watermelon Juice Using Reverse Osmosis system
Optimization of Operating Conditions for Concentrating Watermelon Juice Using Reverse Osmosis system
Ja young Suh... | Korean Society of Food Science and Technology | 2001
프린트
965
Optimization of the Cryogenic Freezing Process for Carrot Slices
Optimization of the Cryogenic Freezing Process for Carrot Slices
Byung-Sun Kang... | Korean Society of Food Science and Technology | 2001
프린트
966
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Eun-Sook Ahn... | Korean Society of Food Science and Technology | 2001
프린트
967
Microwave Dielectric Properties and Specific Heat of cocoa Mass as a Function of Temperature
Microwave Dielectric Properties and Specific Heat of cocoa Mass as a Function of Temperature
Eun Jung Lee... | Korean Society of Food Science and Technology | 2001
프린트
968
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Hee-Yun Kim... | Korean Society of Food Science and Technology | 2001
프린트
969
Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices
Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices
Su-Yeun Kim | Korean Society of Food Science and Technology | 2001
프린트
970
Isolation and the Nucleotide Sequence of the creA Gene for a Carbon Catabolite Repressor of Aspergillus oryzae
Isolation and the Nucleotide Sequence of the creA Gene for a Carbon Catabolite Repressor of Aspergillus oryzae
Serha Kim... | Korean Society of Food Science and Technology | 2001
프린트
처음이전9293949596979899100101이후마지막