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1
농림부
| 농림부 |
2004
2
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim
| Korean Society of Food Science and Technology |
2004
3
농림부
| 농림부 |
2004
5
Kil-Jin Kang
| Korean Society of Food Science and Technology |
2004
6
Jae Sung Park
| Korean Society of Food Science and Technology |
2004
7
T Psaltopoulou
| Cadmus journal ser |
2004
8
Bo-Kyung Sung
| Korean Society of Food Science and Technology |
2004
9
Bo-Kyung Sung
| Korean Society of Food Science and Technology |
2004
10
Kwang-Won Lee
| Korean Society of Food Science and Technology |
2004
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- Korean Society of Food Science and Technology (12+)
- 농림부 (2+)
- I.S.Jang (1+)
- Cadmus journal ser (1+)
- 한국영양학회지 (1+)
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