본문

Integrated Search

  1. Home
  2. Search
  3. Integrated Search
16 Results:SS:STORED 0.234 sec.
RSS 
Multilingual
 การค้นหาขั้นสูง
 เดินทางมาถึงค้นหาวัสดุใหม่
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
พิมพ์ที่เลือก Select Export to Excel
1
Comparison of viability, ATP and in vitro fertilization of boar sperm stored at 4C in the Three different diluents
Comparison of viability, ATP and in vitro fertilization of boar sperm stored at 4C in the Three different diluents
Y. J. Yi | Y. J. Yi | 2008
พิมพ์
2
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
พิมพ์
3
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Bo-Kyung Sung | Korean Society of Food Science and Technology | 2004
พิมพ์
4
Acaricidal Acticity of Essential Oils Derived from 10 Cupressaceae Species against Stored Food and House Dust Mites
Acaricidal Acticity of Essential Oils Derived from 10 Cupressaceae Species against Stored Food and House Dust Mites
Bo-Kyung Sung | Korean Society of Food Science and Technology | 2004
พิมพ์
5
Effect of Elevated Steeping Temperature on the Starch Properties of Stored Milled Rice
Effect of Elevated Steeping Temperature on the Starch Properties of Stored Milled Rice
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
พิมพ์
6
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Eung-Soo Han | Korean Society of Food Science and Technology | 2003
พิมพ์
7
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Jae-Sik Kim | Korean Society of Food Science and Technology | 2003
พิมพ์
8
Tertiary Treatment with Stored Substrate Induced SBR System
Tertiary Treatment with Stored Substrate Induced SBR System
주현종 | 경기대학교 | 1996
พิมพ์
9
Comparison of Shelf-Iife in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Comparison of Shelf-Iife in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Jin-Woong Jeong | Korean Society of Food Science and Technology | 2002
พิมพ์
10
Green retail design
Green retail design
Pegler, Martin M. | Collins Design :Publishers Group UK [distributor] | 2010
พิมพ์
처음12이후마지막