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1
The Concept of "REKISHI_TEKI HUUCHI (Historical Scenic Beauty) and Its Meaning as Lawndscapes
The Concept of "REKISHI_TEKI HUUCHI (Historical Scenic Beauty) and Its Meaning as Lawndscapes
Isoya SHINJI | 일본조원학회 | 2008
프린트
2
Prediction of Transverse Dispersion Coefficient using Vertical Profile of Secondary Flow in Meandering Channels
Prediction of Transverse Dispersion Coefficient using Vertical Profile of Secondary Flow in Meandering Channels
Kyong Oh Baek | 대한토목학회 | 2008
프린트
3
The Availability of Energy and Protein, with Respect to Uric Acid, of Yellow-seeded Rapeseed Meal in Broiler Diets
The Availability of Energy and Protein, with Respect to Uric Acid, of Yellow-seeded Rapeseed Meal in Broiler Diets
A. A. Saki | A. A. Saki | 2008
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4
Effect of Hot Environment and Dietary Protein Level on Growth Performance and Meat Quality of Broiler Chickens
Effect of Hot Environment and Dietary Protein Level on Growth Performance and Meat Quality of Broiler Chickens
X. H. Gu | X. H. Gu | 2008
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5
Effects of Tethering and Loose Housing on the Meat Quality of Hanwoo Bulls
Effects of Tethering and Loose Housing on the Meat Quality of Hanwoo Bulls
Sung Ki Lee | Sung Ki Lee | 2008
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6
Effects of Lower Dietary Lysine and Energy Content on Carcass Characteristics and Meat Quality in Growing-finishing Pigs
Effects of Lower Dietary Lysine and Energy Content on Carcass Characteristics and Meat Quality in Growing-finishing Pigs
Jinxiao Zhang | Jinxiao Zhang | 2008
프린트
7
Effect of Fermented Soybean, "Natto" on the Production and Qualities of Chicken Meat
Effect of Fermented Soybean, "Natto" on the Production and Qualities of Chicken Meat
K. Fujiwara | K. Fujiwara | 2008
프린트
8
SNP Discovery in the Leptin Promoter Gene and Association with Meat Quality and Carcass Traits in Korean Cattle
SNP Discovery in the Leptin Promoter Gene and Association with Meat Quality and Carcass Traits in Korean Cattle
E. R. Chung | E. R. Chung | 2008
프린트
9
possible muscle fiber characteristics in the selection for improvement in porcine lean meat production and quality
possible muscle fiber characteristics in the selection for improvement in porcine lean meat production and quality
j.m.kim | j.m.kim | 2008
프린트
10
the effect of level and period of fe-methionine chelate supplementation on the iron content of boiler meat
the effect of level and period of fe-methionine chelate supplementation on the iron content of boiler meat
s.h.seo | s.h.seo | 2008
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