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1
전통음료 및 주류의 맛 평가시스템 개발 = Development of taste evaluation system for traditional beverages and liquors
전통음료 및 주류의 맛 평가시스템 개발 = Development of taste evaluation system for traditional beverages and liquors
농림부 | 농림부 | 2003
печати
2
전통 약과 및 다식 제품의 대중화를 위한 품질향상에 관한 연구 = Study on the technology development for quality enhancement of traditional Yackwa and Dasik
전통 약과 및 다식 제품의 대중화를 위한 품질향상에 관한 연구 = Study on the technology development for quality enhancement of traditional Yackwa and Dasik
농림부 | 농림부 | 2003
печати
3
전통한과 생산에의 HACCP 시스템 개발 및 적용 = HACCP system development and application of Korean traditional cookie production
전통한과 생산에의 HACCP 시스템 개발 및 적용 = HACCP system development and application of Korean traditional cookie production
농림부 | 농림부 | 2003
печати
4
A Study of the Ondol (Gudul, Floor Heating System) and Kitchen Space in the Traditional Houses on Jeju Island, Korea
A Study of the Ondol (Gudul, Floor Heating System) and Kitchen Space in the Traditional Houses on Jeju Island, Korea
Bong-Ae Kim | 대한가정학회지 | 2003
печати
5
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee | Korean Society of Food Science and Technology | 2003
печати
6
Compositions of Functional Components of Traditional Korean Soybeans
Compositions of Functional Components of Traditional Korean Soybeans
Kang-Sung Kim | Korean Society of Food Science and Technology | 2003
печати
7
Multicomponent methods evaluation of new and traditional soft tissue mineral models by in vivo neutron activation analysis
Multicomponent methods evaluation of new and traditional soft tissue mineral models by in vivo neutron activation analysis
Z Wang | Cadmus journal ser | 2003
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