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1
Effect of Wood Vinegar on the Performance, Nutrient Digestibility and Intestinal Microflora in Weanling Pigs
Effect of Wood Vinegar on the Performance, Nutrient Digestibility and Intestinal Microflora in Weanling Pigs
J. Y. Choi | J. Y. Choi | 2009
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2
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Jee-Young Shin | Korean Society of Food Science and Technology | 2008
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3
제주산 감귤이용 고품질 식초발효기술 및 제품화연구 = Studies on citrus vinegar for developing standardization of processing and products
제주산 감귤이용 고품질 식초발효기술 및 제품화연구 = Studies on citrus vinegar for developing standardization of processing and products
농림부 | 농림부 | 2003
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4
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee | Korean Society of Food Science and Technology | 2004
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5
한국산 개량머루를 이용한 발효주의 개발 = Development of fermented wine by wild vine produced in Korea. 최종보고서
한국산 개량머루를 이용한 발효주의 개발 = Development of fermented wine by wild vine produced in Korea. 최종보고서
농림수산부 | 농림수산부 | 1995
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6
Research Articles, Antitumor-active, Neutral, Medium-sized Glycan from Apple Vinegar
Research Articles, Antitumor-active, Neutral, Medium-sized Glycan from Apple Vinegar
Kaoru Abe | Korean Society of Food Science and Technology | 2001
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7
도토리를 이용한 건강 별미 식초 음료 개발 = Development of functional and platable vinegar beverage by using acorn
도토리를 이용한 건강 별미 식초 음료 개발 = Development of functional and platable vinegar beverage by using acorn
농림부 | 농림부 | 2001
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8
Foundations of flavour : the Noma guide to fermentation
Foundations of flavour : the Noma guide to fermentation
Redzepi, René | Artisan, a division of Workman Publishing Co., Inc | 2018
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9
담양 죽초액을 이용한 브랜드 소고기 및 돼지고기의 생산기술 개발 = Developing production techcologies of high quality brand beef and pork using the Dam
담양 죽초액을 이용한 브랜드 소고기 및 돼지고기의 생산기술 개발 = Developing production techcologies of high quality brand beef and pork using the Dam
농림부 | 농림부 | 2004
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