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1
Effect of Additives on the Fermentation Quality and Residual Mono- and Di-saccharides Compositions of Forage Oats (Avenea sativa L.) and Italian Ryeg
Effect of Additives on the Fermentation Quality and Residual Mono- and Di-saccharides Compositions of Forage Oats (Avenea sativa L.) and Italian Ryeg
Tao Shao | Tao Shao | 2005
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2
Infraspecific Variability of Juniperus L. (Cupressaceae) Based on Monoterpenoid Compositions
Infraspecific Variability of Juniperus L. (Cupressaceae) Based on Monoterpenoid Compositions
Gyu-Gap Jo | 한국식물학회 | 2005
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3
Effects of Timing of Initial Cutting and Subsequent Cutting on Yields and Chemical Compositions of Cassava Hay and Its Supplementation on Lactating D
Effects of Timing of Initial Cutting and Subsequent Cutting on Yields and Chemical Compositions of Cassava Hay and Its Supplementation on Lactating D
N. T. T. Hong | N. T. T. Hong | 2003
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4
Effects of dietary monounsaturated fatty acids on lipoprotein concentrations, compositions, and subfraction distributions and on VLD apolipoprotein B
Effects of dietary monounsaturated fatty acids on lipoprotein concentrations, compositions, and subfraction distributions and on VLD apolipoprotein B
JMR Gill | Cadmus journal ser | 2003
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5
Compositions of Functional Components of Traditional Korean Soybeans
Compositions of Functional Components of Traditional Korean Soybeans
Kang-Sung Kim | Korean Society of Food Science and Technology | 2003
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6
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung | Korean Society of Food Science and Technology | 2002
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7
Biochemical Compositions of Follicular Fluid and the Effects of Culture Conditions on the In Vitro Development of Pig Oocytes
Biochemical Compositions of Follicular Fluid and the Effects of Culture Conditions on the In Vitro Development of Pig Oocytes
Wei-Tung Huang | Wei-Tung Huang | 2002
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8
Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
J. W. Choi | J. W. Choi | 2002
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9
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2002
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10
벼葉 表面 Wax의 形態特性, 化學的 組成 및 그의 品種間 差異와 主要 非이온性 界面活性劑 系列들의 葉 表面에서의 濕展性 = Morphology and chemical compositions of epicuticular waxes of rice varieties, and wettability of major nonionic surfactants on the leaf surfaces
벼葉 表面 Wax의 形態特性, 化學的 組成 및 그의 品種間 差異와 主要 非이온性 界面活性劑 系列들의 葉 表面에서의 濕展性 = Morphology and chemical compositions of epicuticular waxes of rice varieties, and wettability of major nonionic surfactants on the leaf surfaces
정봉진 | 서울大學校, | 1989
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