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1
Comparison of Some Process Components of Polyester Microfibre Dyeing By Using Mathematical and Experimental Methods
Comparison of Some Process Components of Polyester Microfibre Dyeing By Using Mathematical and Experimental Methods
Behcet Becerir | 한국섬유공학회 | 2004
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2
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
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3
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
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4
Changes of Chemical Components During Seed Development in Black Soybean (Glycine max L.)
Changes of Chemical Components During Seed Development in Black Soybean (Glycine max L.)
Sang In Shim | 한국작물학회지 | 2004
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5
Classification of Korean Green Tea Products Based on Chemical Components
Classification of Korean Green Tea Products Based on Chemical Components
Jong Un Chun | 한국작물학회지 | 2004
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6
C6 Rat Glioma Cell에서 리튬에 의한 성장억제와 Insulin-like Growth Factor System Components의 발현과의 관계
C6 Rat Glioma Cell에서 리튬에 의한 성장억제와 Insulin-like Growth Factor System Components의 발현과의 관계
김인애 | 한국동물자원과학회 | 2004
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7
The Effects of Estrogen Receptor Locus on Reproductive Tracts Components and Performance Traits in Large White x Meishan F2 Offspring
The Effects of Estrogen Receptor Locus on Reproductive Tracts Components and Performance Traits in Large White x Meishan F2 Offspring
Li Fenge | Li Fenge | 2004
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8
Characteristic Odor Components of Perilla frutescens var acuta Kudo Oil by Aroma Extract Dilution Analysis
Characteristic Odor Components of Perilla frutescens var acuta Kudo Oil by Aroma Extract Dilution Analysis
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2004
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9
Addition of glucose to an oral fot load reduces postprandial free fatty acids and prevents the postprandial increase in complement component 3
Addition of glucose to an oral fot load reduces postprandial free fatty acids and prevents the postprandial increase in complement component 3
AJ van Oostrom | Cadmus journal ser | 2004
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10
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Midori Yasuda | Korean Society of Food Science and Technology | 2004
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