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1
Introduction to display engineering
Introduction to display engineering
이준신 | 이준신 | 2019
프린트
2
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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3
The effects of dietary sulfur and vitamin e supplementation on the quality of beef from the longissimus muscle of hanwoo bulls
The effects of dietary sulfur and vitamin e supplementation on the quality of beef from the longissimus muscle of hanwoo bulls
Sung ki lee | Sung ki lee | 2008
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4
Developmental Relationship of Unsaturated Fatty Acid Composition and Stearoyl-CoA Desaturase mRNA Level in Hanwoo Steers/ Muscle
Developmental Relationship of Unsaturated Fatty Acid Composition and Stearoyl-CoA Desaturase mRNA Level in Hanwoo Steers/ Muscle
Sung-Hwan Lee | Sung-Hwan Lee | 2005
프린트
5
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Sung-Hyeon Lee | Korean Society of Food Science and Technology | 2004
프린트
6
Comparison of Growth Characterstics and Quality of Ginseng(Panaxginseng C. A. Meyer) Grown under Upland and Paddy Field
Comparison of Growth Characterstics and Quality of Ginseng(Panaxginseng C. A. Meyer) Grown under Upland and Paddy Field
Sung Woo Lee | 한국작물학회지 | 2004
프린트
7
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Sung Ki Lee | Sung Ki Lee | 2004
프린트
8
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
프린트
9
Preparation and Crystallization Behavior of Luster Glaze Containing CeO2
Preparation and Crystallization Behavior of Luster Glaze Containing CeO2
Sung-Kyun Kim | 한국세라믹학회 | 2003
프린트
10
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Selt Concentration, Heating Temperature and Rate
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Selt Concentration, Heating Temperature and Rate
Byung Jin Min | Byung Jin Min | 2004
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