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2481 저널기사 DAIRY FOODS: - Formulations and Processing of Yogurt Affect the Microbial Quality of Carbonated Yogurt/ 미리보기
Karag�l-Y�ceer, Y American Dairy Science Association 2001
2482 저널기사 DAIRY FOODS: - Identification of a Gene Cluster Encoding Krebs Cycle Oxidative Enzymes Linked to the Pyruvate Carboxylase Gene in Lactococcus lactis ssp. lactis C2/ 미리보기
Wang, H American Dairy Science Association 2000
2483 저널기사 DAIRY FOODS: - Impact of CO2 Addition to Milk on Selected Analytical Testing Methods/ 미리보기
Ma, Y American Dairy Science Association 2001
2484 저널기사 DAIRY FOODS: - Implications of Proposed Changes in Bulk Tank Somatic Cell Count Regulations/ 미리보기
Adkinson, R W American Dairy Science Association 2001
2485 저널기사 DAIRY FOODS: - Influence of Adjunct Cultures on Ripening of Reduced Fat Edam Cheeses/ 미리보기
Tungjaroenchai, W American Dairy Science Association 2001
2486 저널기사 DAIRY FOODS: - Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey/ 미리보기
Petersen, B L American Dairy Science Association 2000
2487 저널기사 DAIRY FOODS: - Influence of Fluorescence of Bacteria Stained with Acridine Orange on the Enumeration of Microorganisms in Raw Milk/ 미리보기
Rapposch, S American Dairy Science Association 2000
2488 저널기사 DAIRY FOODS: - Influence of High-Oryzanol Rice Bran Oil on the Oxidative Stability of Whole Milk Powder/ 미리보기
Nanua, J N American Dairy Science Association 2000
2489 저널기사 DAIRY FOODS: - Influence of Milk-Clotting Enzyme Concentration on the aS1-Casein Hydrolysis During Soft Cheeses Ripening/ 미리보기
Hynes, E R American Dairy Science Association 2001
2490 저널기사 DAIRY FOODS: - Influence of the Season on Proteolysis and Sensory Characteristics of Idiazabal Cheese/ 미리보기
Mendia, C American Dairy Science Association 2000
2491 저널기사 DAIRY FOODS: - Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats/ 미리보기
Schmelzer, J M American Dairy Science Association 2001
2492 저널기사 DAIRY FOODS: - Isolation, Characterization, and Influence of Native, Nonstarter Lactic Acid Bacteria on Cheddar Cheese Quality/ 미리보기
Swearingen, P A American Dairy Science Association 2001
2493 저널기사 Dairy Foods Keep Students Going and Growing : 미리보기
American School Food Service Association] 1989
2494 저널기사 DAIRY FOODS: - Lactobacillus crispatus and its Nonaggregating Mutant in Human Colonization Trials/ 미리보기
Cesena, C American Dairy Science Association 2001
2495 저널기사 DAIRY FOODS: - Lipolysis of Butter Oil by Immobilized Lamb Pregastric Esterase: I. Uniresponse Kinetics -- pH and Temperature Effects/ 미리보기
Hill Jr, C G American Dairy Science Association 2001
2496 저널기사 DAIRY FOODS: - Micellar Changes Induced by High Pressure. Influence in the Proteolytic Activity and Organoleptic Properties of Milk/ 미리보기
Garc�-Risco, M R American Dairy Science Association 2000
2497 저널기사 DAIRY FOODS: - Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria/ 미리보기
Corbo, M R American Dairy Science Association 2001
2498 저널기사 DAIRY FOODS: - Microencapsulation of b-Galactosidase with Fatty Acid Esters/ 미리보기
Kwak, H S 2001
2499 저널기사 DAIRY FOODS: - Mild Isolation Procedure Discloses New Protein Structural Properties of b-Lactoglobulin/ 미리보기
Jongh, H H J de American Dairy Science Association 2001
2500 저널기사 DAIRY FOODS: - Milk Identification of Different Species: 13C-NMR Spectroscopy of Triacylglycerols from Cows and Buffaloes' Milks/ 미리보기
Andreotti, G American Dairy Science Association 2000
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