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61 저널기사 Chromatographic analysis of cadaverine to detect incipient spoilage in mutton/ 미리보기
Kumudavally, K V Applied Science Publishers 2001
62 저널기사 Classification and analysis of citrus oils by NIR spectroscopy/ 미리보기
Steuer, B Applied Science Publishers 2001
63 저널기사 Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra 미리보기
Dupuy, N Applied Science Publishers 1996
64 저널기사 Classification of tough and tender beef by image texture analysis/ 미리보기
Li, J Applied Science Publishers 2001
65 저널기사 Clostridium botulinum: A Practical Approach to the Organism and its Control in Foods - C. Bell and A. Kyriades, Blackwell Science 2000, ISBN-0-632-05521-9. 328 pp. (GBP)27-50./ 미리보기
Gibson, Glenn R Applied Science Publishers 2001
66 저널기사 Collaborative study: determination of retinol and carotene by high-performance liquid chromatography 미리보기
Bueno, M. P Applied Science Publishers 1997
67 저널기사 Colour effects of co-pigmentation of anthocyanin revisited-3. A further description using CIELAB differences and assessment of matched colours using the CMC model/ 미리보기
Gonnet, Jean-Fran�ois Applied Science Publishers 2001
68 저널기사 Colour of beef heated to different temperatures as related to meat ageing/ 미리보기
Gasperlin, L Applied Science Publishers 2001
69 저널기사 Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate/ 미리보기
Puolanne, Eero J Applied Science Publishers 2001
70 저널기사 Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk 미리보기
Gaucheron, F Applied Science Publishers 1997
71 저널기사 Combining ability and reciprocal effects for physico-chemical grain quality characteristics in maize 미리보기
Alika, J. E Applied Science Publishers 1996
72 저널기사 Comparative catalytic activity of two plant proteinases upon caprine caseins in solution/ 미리보기
Silva, Sofia V Applied Science Publishers 2000
73 저널기사 Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration/ 미리보기
Owuor, P Okinda Applied Science Publishers 2001
74 저널기사 Comparative studies of different heat treatments on quality of fried shallots and their frying oils/ 미리보기
Chu, Yan-Hwa Applied Science Publishers 2001
75 저널기사 Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork/ 미리보기
Bertram, Hanne C Applied Science Publishers 2001
76 저널기사 Comparison of antioxidative and synergistic effects of rosemary extract with a-tocopherol, ascorbyl palmitate and citric acid in sunflower oil/ 미리보기
Hras, Andreja Rizner Applied Science Publishers 2000
77 저널기사 Comparison of capillary column gas chromatographic and AOAC gravimetric procedures for total fat and distribution of fatty acids in foods 미리보기
Ali, L. H Applied Science Publishers 1997
78 저널기사 Comparison of chemical compositions of Ilex latifolia Thumb and Camellia sinensis L./ 미리보기
Liang, Yuerong Applied Science Publishers 2001
79 저널기사 Comparison of destructively and rinsing gained samples to determine TVC of pig carcasses by bioluminescence/ 미리보기
Werlein, H-D Applied Science Publishers 2001
80 저널기사 Comparison of lipoprotein fractionation by sequential density gradient ultracentrifugation with precipitation or fast phase liquid chromatography/ 미리보기
Kahlon, Talwinder S Applied Science Publishers 2001
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