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1
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
E. M. Han | E. M. Han | 2008
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2
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006
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3
버섯유래 복합효소를 이용한 미강으로부터의 생리활성물질 생산기술 및 가공제품 개발 = Development of arabinoxylan production technology and manufactured
버섯유래 복합효소를 이용한 미강으로부터의 생리활성물질 생산기술 및 가공제품 개발 = Development of arabinoxylan production technology and manufactured
농림부 | 농림부 | 2003
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4
소형홍삼제조기 실용화 기술개발에 관한 연구 = Development of a technology for practical use of a small-sized red ginseng manufacturer
소형홍삼제조기 실용화 기술개발에 관한 연구 = Development of a technology for practical use of a small-sized red ginseng manufacturer
농림부 | 농림부 | 2004
프린트
5
Effect of Different Levels of Vegetable Oil for the Manufacture of Dahi from Skim Milk
Effect of Different Levels of Vegetable Oil for the Manufacture of Dahi from Skim Milk
M. M. Munzur | M. M. Munzur | 2004
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6
습도조절 기능을 가지는 원적외선 방사체의 제조 및 활용에 관한 연구 (최종연구보고서) = (A) Research on the Manufacture and Application of the Humidity
습도조절 기능을 가지는 원적외선 방사체의 제조 및 활용에 관한 연구 (최종연구보고서) = (A) Research on the Manufacture and Application of the Humidity
농림부 | 농림부 | 2003
프린트
7
Characteristics Analysis and Manufacture of Ta2O5 Thin Films Prepared by Dual Ion-beam Sputtering Deposition with Change of Ar/O2 Gas Giow Rate of As
Characteristics Analysis and Manufacture of Ta2O5 Thin Films Prepared by Dual Ion-beam Sputtering Deposition with Change of Ar/O2 Gas Giow Rate of As
Seok-Gyu Yoon | 한국세라믹학회 | 2003
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8
Comparative Analysis Between Recycled and Newly Manufactured Carpets
Comparative Analysis Between Recycled and Newly Manufactured Carpets
STEPHANIE A. WATSON | Sage Periodicals [ed.] | 2003
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9
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin | K. B. Chin | 2003
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10
신작물 야콘(Polymnia sonchifolia poepp. & endl)의 재배, 번식 및가공식품 개발 = Development of cultivation, propagation and manufactured foods of new
신작물 야콘(Polymnia sonchifolia poepp. & endl)의 재배, 번식 및가공식품 개발 = Development of cultivation, propagation and manufactured foods of new
농림부 | 농림부 | 1997
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