본문

통합검색

  1. Home
  2. 자료검색
  3. 통합검색
15 Results:SS:PIGMENT 0.125 sec.
RSS 
다국어입력
 상세검색
 신착검색
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
선택출력 선택엑셀내보내기
1
Evaluation of Coloring Potential of Dietzia natronolimnaea Biomass as Source of Canthaxanthin for Egg Yolk Pigmentation
Evaluation of Coloring Potential of Dietzia natronolimnaea Biomass as Source of Canthaxanthin for Egg Yolk Pigmentation
M. Esfahani-Mashhour | M. Esfahani-Mashhour | 2009
프린트
2
the chemical basis of green pigment formation in crushed garlic cloves
the chemical basis of green pigment formation in crushed garlic cloves
eun jung lee | Korean Society of Food Science and Technology | 2006
프린트
3
Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces d
Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces d
G.-H. An | G.-H. An | 2004
프린트
4
Lutein, zeaxanthin, macular pigment, and viaual function in adult cystic fibrosis patients
Lutein, zeaxanthin, macular pigment, and viaual function in adult cystic fibrosis patients
C Schupp | Cadmus journal ser | 2004
프린트
5
Use of Lycopene, an Antioxidant Carotinoid in Laying Hens for Egg Yolk Pigmentation
Use of Lycopene, an Antioxidant Carotinoid in Laying Hens for Egg Yolk Pigmentation
D.-K. Kang | D.-K. Kang | 2003
프린트
6
Growth, Protein and Pigment Content of Rice Seedlings under Phosphorus Deprivation Condition
Growth, Protein and Pigment Content of Rice Seedlings under Phosphorus Deprivation Condition
Myoung Ryoul Park | The Korean Society of Crop Science | 2002
프린트
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
Effects of Organic Acids on the Extraction Kinetics of Purple-fleshed Sweet Potato Pigment
Effects of Organic Acids on the Extraction Kinetics of Purple-fleshed Sweet Potato Pigment
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
프린트
9
ANIMAL PRODUCTION AND APPLIED SCIENCE : Effects of Eggshell Pigmentation and Egg Size on the Spectral Properties and Characteristics of Eggshell Meat
ANIMAL PRODUCTION AND APPLIED SCIENCE : Effects of Eggshell Pigmentation and Egg Size on the Spectral Properties and Characteristics of Eggshell Meat
T. M.Shafey | AAAP | 2002
프린트
10
Nitrate Reduction and Pigment Formation of Chinese, Style Sausage Mixes Caused by Micrococcaceae
Nitrate Reduction and Pigment Formation of Chinese, Style Sausage Mixes Caused by Micrococcaceae
H. L. Guo... | AAAP | 2000
프린트
처음12이후마지막