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1
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
seung young lee | Korean Society of Food Science and Technology | 2006
печати
2
Application of statistical experimental design to improve the quality of fresh -cut apple cubes by edible coating with alginate
Application of statistical experimental design to improve the quality of fresh -cut apple cubes by edible coating with alginate
li zuo | Korean Society of Food Science and Technology | 2006
печати
3
Numerical investgation of operation Modes for Performance Improvement on Absorption Heat Pump
Numerical investgation of operation Modes for Performance Improvement on Absorption Heat Pump
황규대 | 유한대학 산업과학기술연구소 | 2006
печати
4
Modification of Microclimate to Improve Milk Production in Tropical Rainforest of Thailand
Modification of Microclimate to Improve Milk Production in Tropical Rainforest of Thailand
W. Suriyasathaporn | W. Suriyasathaporn | 2006
печати
5
Improved Reproductive Efficiency in Gilts by Intrauterine Infusion of Killed Boar Semen before Breeding
Improved Reproductive Efficiency in Gilts by Intrauterine Infusion of Killed Boar Semen before Breeding
S. S. Capitan | S. S. Capitan | 2006
печати
6
Applicability of Nisin and Tumbling to Improve the Microbiological Quality of Marinated Chicken Drumsticks
Applicability of Nisin and Tumbling to Improve the Microbiological Quality of Marinated Chicken Drumsticks
F. J. Tan | F. J. Tan | 2006
печати
7
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006
печати
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