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1
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung | Korean Society of Food Science and Technology | 2002
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2
Biochemical Compositions of Follicular Fluid and the Effects of Culture Conditions on the In Vitro Development of Pig Oocytes
Biochemical Compositions of Follicular Fluid and the Effects of Culture Conditions on the In Vitro Development of Pig Oocytes
Wei-Tung Huang | Wei-Tung Huang | 2002
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3
Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
J. W. Choi | J. W. Choi | 2002
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4
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2002
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