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45 THE OXFORD HANDBOOK OF FOOD FERMENTATIONS °ü¸®ÀÚ 2014-10-29 9141 2058
44 Asian Functional Foods °ü¸®ÀÚ 2014-06-25 10485 2085
43 Áß±¹ÀÇ °î¹°ÀÚ±Þ·ü À¯Áö¿¡ °üÇÑ ³íÀï - ÇØ¿Ü°î¹°½ÃÀå µ¿Çâ (Çѱ¹³óÃѰæÁ¦¿¬±¸¿ø) °ü¸®ÀÚ 2014-06-19 395 2119
42 Encyclopedia of Food Safety -Safety of Regional Specialities – Korean Fermented Foods °ü¸®ÀÚ 2014-04-08 3815 1674
41 Food Microbiology - Fermented Vegetables °ü¸®ÀÚ 2014-03-11 1241 1648
40 Paradingm Shift: Harmonization of Eastern and Western Food Systems °ü¸®ÀÚ 2014-03-11 705 1568
39 Food Science and Technology °ü¸®ÀÚ 2014-03-06 9936 1630
38 Importance of lactic acid bacteria in Asian fermented foods °ü¸®ÀÚ 2013-08-16 609 1850
37 ½ÄǰÀÇ ÀÌ¿ÂÈ­ Á¶»ç±â¼ú¿¡ ´ëÇÑ °æÁ¦¼º ºÐ¼® °ü¸®ÀÚ 2013-08-16 1251 1987
36 ¼¼°è °î¹°¼ö±Þ Àü¸Á°ú ½Ä·®¾Èº¸ - ³ó¾îÃ̰ú ȯ°æ °ü¸®ÀÚ 2013-08-13 1732 2952
35 Food safety issues in industrialization of traditional Korean foods - Food Control °ü¸®ÀÚ 2011-10-25 27 2228
34 IUF. SIB. Ensuring Scientific Integrity °ü¸®ÀÚ 2012-12-06 8936 1807
33 IUF.SIB. Food traceability °ü¸®ÀÚ 2012-03-26 52350 2157
32 IUF.SIB. Nutrigenomics °ü¸®ÀÚ 2012-03-26 2636 2003
31 Food Composition Databses °ü¸®ÀÚ 2012-03-26 6219 1940
30 IUF.SIB.Radioelements °ü¸®ÀÚ 2012-03-26 6146 1850
29 Consumer Acceptance of Ginseng Food Products °ü¸®ÀÚ 2011-10-27 1868 2409
28 ¼ÒºñÀÚ ºÒ¸Å¿îµ¿ÀÌ ±¹°¡°æÁ¦¿Í ½Ä·®¾Èº¸¿¡ ¹ÌÄ¡´Â ¿µÇâ - ÀÌÀåÀº °ü¸®ÀÚ 2011-10-14 1392 2259
27 ½Äǰ»ê¾÷ÀÇ ½Ä·®¾Èº¸Àû ±â´É - ¹ÚÅÂ±Õ °ü¸®ÀÚ 2011-10-14 1624 2314
26 ±Û·Î¹ú ½Ä·®À§±â¿Í Çѱ¹ÀÇ ´ëÀÀ¹æ¾È - ÀÌöȣ °ü¸®ÀÚ 2011-10-14 2290 3155
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