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2461 저널기사 DAIRY FOODS: - Distribution of Bovine Milk Sialoglycoconjugates During Lactation 미리보기
Mart�, M-J American Dairy Science Association 2001
2462 저널기사 DAIRY FOODS: - Diversity of Sulfur Compound Production in Lactic Acid Bacteria/ 미리보기
Seefeldt, K E American Dairy Science Association 2000
2463 저널기사 DAIRY FOODS: - DNA Sequence Analysis of Three Lactococcus lactis Plasmids Encoding Phage Resistance Mechanisms/ 미리보기
Boucher, I American Dairy Science Association 2001
2464 저널기사 DAIRY FOODS: - Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor/ 미리보기
Aardt, M van American Dairy Science Association 2001
2465 저널기사 DAIRY FOODS: - Effect of Heat Treatments on the Meltability of Cheeses/ 미리보기
Kuo, M-I American Dairy Science Association 2001
2466 저널기사 DAIRY FOODS: - Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream/ 미리보기
Prindiville, E A American Dairy Science Association 2000
2467 저널기사 DAIRY FOODS: - Effect of Milk Preacidification on Low Fat Mozzarella Cheese: II. Chemical and Functional Properties During Storage/ 미리보기
Metzger, L E American Dairy Science Association 2001
2468 저널기사 DAIRY FOODS: - Effect of Milk Preacidification on Low Fat Mozzarella Cheese: III. Post-Melt Chewiness and Whiteness/ 미리보기
Metzger, L E American Dairy Science Association 2001
2469 저널기사 DAIRY FOODS: - Effect of Pasteurization of Ewe's Milk and Use of a Native Starter Culture on the Volatile Components and Sensory Characteristics of Roncal Cheese/ 미리보기
Ortigosa, M American Dairy Science Association 2001
2470 저널기사 DAIRY FOODS: - Effect of Psychrotrophic Bacteria and of an Isolated Protease from Pseudomonas fluorescens M3/6 on the Plasmin System of Fresh Milk/ 미리보기
Fajardo-Lira, C American Dairy Science Association 2000
2471 저널기사 DAIRY FOODS: - Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese/ 미리보기
Johnson, M E American Dairy Science Association 2001
2472 저널기사 DAIRY FOODS: - Effect of the Fat Globule Sizes on the Meltdown of Ice Cream/ 미리보기
Koxholt, M M R American Dairy Science Association 2001
2473 저널기사 DAIRY FOODS: Effect of Various Dairy Packaging Materials on the Headspace Analysis of Ultrapasteurized Milk/ 미리보기
Simon, M American Dairy Science Association 2001
2474 저널기사 DAIRY FOODS: Effect of Various Dairy Packaging Materials on the Shelf Life and Flavor of Pasteurized Milk/ 미리보기
Simon, M American Dairy Science Association 2001
2475 저널기사 DAIRY FOODS: Effect of Various Dairy Packaging Materials on the Shelf Life and Flavor of Ultrapasteurized Milk/ 미리보기
Simon, Mel American Dairy Science Association 2001
2476 저널기사 DAIRY FOODS: - Effects of Milk Fat, Cocoa Butter or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream/ 미리보기
Welty, W M American Dairy Science Association 2001
2477 저널기사 DAIRY FOODS: - Effects of Mineral Salts and Calcium Chelating Agents on the Gelation of Renneted Skim Milk/ 미리보기
Udabage, P American Dairy Science Association 2001
2478 저널기사 DAIRY FOODS: - Electrochemical Sensor Detecting Free Sulfhydryl Groups: Evaluation of Milk Heat Treatment/ 미리보기
Cosio, M S American Dairy Science Association 2000
2479 저널기사 DAIRY FOODS: Expression of clpX, an ATPase Subunit of the Clp Protease, Is Heat and Cold Shock Inducible in Lactococcus lactis/ 미리보기
Skinner, M M American Dairy Science Association 2001
2480 저널기사 DAIRY FOODS: - Firmness and Crystallization of Milk Fat in Relation to Processing Conditions/ 미리보기
Aken, G A Van American Dairy Science Association 2000
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