본문

10 Results:AA:I H KO PP:SCIENCE 0.245 sec.
RSS 
Multilingual
 高级搜索
 新货搜索
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
选定的打印 Select Export to Excel
1
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
打印
2
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In-Duck Choi | Korean Society of Food Science and Technology | 2004
打印
3
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
打印
4
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Inwook Choi | Korean Society of Food Science and Technology | 2004
打印
5
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Khalid Ibrahim Sallam | Korean Society of Food Science and Technology | 2004
打印
6
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Inwook Choi | Korean Society of Food Science and Technology | 2004
打印
7
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
打印
8
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
打印
9
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Il-Jun Kang | Korean Society of Food Science and Technology | 2004
打印
10
Bifidobacterium Iongum BL730 Confers Protective Potentials against Salmonella Infection to Mice
Bifidobacterium Iongum BL730 Confers Protective Potentials against Salmonella Infection to Mice
Yun Young Go | Korean Society of Food Science and Technology | 2004
打印
처음1마지막