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1
elucidation of cause of cotyledon black-decay of soybean sprout by bean bug, riptortus clavatus
elucidation of cause of cotyledon black-decay of soybean sprout by bean bug, riptortus clavatus
Jung-Han Lee | 한국작물학회 | 2007
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2
환경친화형 고부가 청정콩나물의 다량생산 기술개발 = Culture Development of Clean Soybean Sprout for its Commercial Production and Higher Profit
환경친화형 고부가 청정콩나물의 다량생산 기술개발 = Culture Development of Clean Soybean Sprout for its Commercial Production and Higher Profit
농림부 | 농림부 | 2005
프린트
3
친 환경성 콩나물 순환 재배 기술 개발 = Development of circulating bean sprout cultivation method
친 환경성 콩나물 순환 재배 기술 개발 = Development of circulating bean sprout cultivation method
농림부 | 농림부 | 2003
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4
Changes in Postharvest Respiration, Growth, and Vitamin C content of Soybean Sprouts under Different Storage Temperature Conditions
Changes in Postharvest Respiration, Growth, and Vitamin C content of Soybean Sprouts under Different Storage Temperature Conditions
Young-Sang Lee | 한국작물학회지 | 2004
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5
야생콩 유용특성 탐색 및 표지 Marker를 이용한 나물콩 품종육성 = Investigation of useful traits in glycine soja genotypes and breeding sprout-soybean v
야생콩 유용특성 탐색 및 표지 Marker를 이용한 나물콩 품종육성 = Investigation of useful traits in glycine soja genotypes and breeding sprout-soybean v
과학기술부 | 과학기술부 | 2004
프린트
6
Genetic Variation in Sprout-related Traits and Microsatellite DNA Loci of Soybean
Genetic Variation in Sprout-related Traits and Microsatellite DNA Loci of Soybean
Kyujung Van | 한국작물학회지 | 2003
프린트
7
Effect of Fluorescent Light Treatment during Imbibition and Culture on Growth of Soybean Sprout
Effect of Fluorescent Light Treatment during Imbibition and Culture on Growth of Soybean Sprout
Jin Ho Kang | The Korean Society of Crop Science | 2003
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8
Pathogenic Bacteria Causing Rot in Commercial Soybean Sprout Cultivation
Pathogenic Bacteria Causing Rot in Commercial Soybean Sprout Cultivation
Sung-Chul Yun | The Korean Society of Crop Science | 2002
프린트
9
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung-Hee Kim | Korean Society of Food Science and Technology | 2003
프린트
10
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Hye-Jung Kim | Korean Society of Food Science and Technology | 2002
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