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배추종자 수출확대를 위한 품종 기술개발 = Development of Varieties and Breeding Technologies for the Export Expansion of Chinese Cabbage Seeds
배추종자 수출확대를 위한 품종 기술개발 = Development of Varieties and Breeding Technologies for the Export Expansion of Chinese Cabbage Seeds
농림부 | 농림부 | 2005
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2
양상추,양배추의 최소가공 및 샐러드용 소스 개발 = Minimal Processing of Lettuce and Cabbage and Development of Salad Dressing
양상추,양배추의 최소가공 및 샐러드용 소스 개발 = Minimal Processing of Lettuce and Cabbage and Development of Salad Dressing
농림부 | 농림부 | 2005
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3
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Se-Mi Kang | Korean Society of Food Science and Technology | 2005
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4
Agrobacterium-Mediated Trandformation System for Large-Scale Producion of Transgenic Chinese Cabbage(Brassica rapa L. ssp. pekinensis) Plants for Ins
Agrobacterium-Mediated Trandformation System for Large-Scale Producion of Transgenic Chinese Cabbage(Brassica rapa L. ssp. pekinensis) Plants for Ins
Mi-Kyung Lee | 한국식물학회 | 2004
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5
A comparative Study on the Protective Role of Trehalose and LEA Proteins against Abiotic Stresses in Transgenic Chinese Cabbage(Brassica campestris)
A comparative Study on the Protective Role of Trehalose and LEA Proteins against Abiotic Stresses in Transgenic Chinese Cabbage(Brassica campestris)
Seong Hee Park | 한국식물학회 | 2003
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6
Transformation of Rice OsMADS1 Gene Causes Homeotic Mutations in Floral Organs of Chinese Cabbage (Brassica campestris)
Transformation of Rice OsMADS1 Gene Causes Homeotic Mutations in Floral Organs of Chinese Cabbage (Brassica campestris)
Junhye Shin | 한국식물학회 | 2003
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7
Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
프린트
8
배추 뿌리로 부터 유용 효소의 생산 = Production of useful enzymes from Chinese cabbage roots. 제1차년도
배추 뿌리로 부터 유용 효소의 생산 = Production of useful enzymes from Chinese cabbage roots. 제1차년도
농림수산부 | 농림수산부 | 1995
프린트
9
배추 뿌리로 부터 유용 효소의 생산 = Production of useful enzymes from Chinese cabbage roots. 제2차년도
배추 뿌리로 부터 유용 효소의 생산 = Production of useful enzymes from Chinese cabbage roots. 제2차년도
농림수산부 | 농림부 | 1996
프린트
10
Research Articles, Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Research Articles, Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Chan Yong Lee | Korean Society of Food Science and Technology | 2001
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