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1
Cooke Triplet Lens의 설계
Cooke Triplet Lens의 설계
임현선 | 극동정보대학 | 2005
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2
조리과학 및 원리 = Cookery science & theory
조리과학 및 원리 = Cookery science & theory
김완수 | 라이프사이언스 | 2004
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3
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Condition
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Condition
Candace N. Burnette | Korean Society of Food Science and Technology | 2004
печати
4
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
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5
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Ki-Chang Nam | Korean Society of Food Science and Technology | 2004
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6
약과의 조리 및 저장에 관한 연구 = Studies on the experimental cookery and the preservation of the traditional Korean fried cookie, Yackwa
약과의 조리 및 저장에 관한 연구 = Studies on the experimental cookery and the preservation of the traditional Korean fried cookie, Yackwa
박금미 | 淑明女子大學校 | 1992
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7
생물공학적기법을 이용한 굴향미제품제조 및 굴자숙농축액의 효과적인 이용 = Development of Oyster Flavoring Agents from Oyster and Oyter Cooker Effluents using Enzymes
생물공학적기법을 이용한 굴향미제품제조 및 굴자숙농축액의 효과적인 이용 = Development of Oyster Flavoring Agents from Oyster and Oyter Cooker Effluents using Enzymes
농림부 | 농림부 | 1996
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8
調理科學 = Science of Cookery. 1 - 25
調理科學 = Science of Cookery. 1 - 25
調理科學硏究會 | 調理科學硏究會 | 1968
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9
The Silver Spoon
The Silver Spoon
| Phaidon Press Ltd | 2005
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10
The edible flower garden
The edible flower garden
Creasy, Rosalind. | Periplus Editions | 1999
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