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45 THE OXFORD HANDBOOK OF FOOD FERMENTATIONS °ü¸®ÀÚ 2014-10-29 23966 4746
44 Asian Functional Foods °ü¸®ÀÚ 2014-06-25 27839 3332
43 Áß±¹ÀÇ °î¹°ÀÚ±Þ·ü À¯Áö¿¡ °üÇÑ ³íÀï - ÇØ¿Ü°î¹°½ÃÀå µ¿Çâ (Çѱ¹³óÃѰæÁ¦¿¬±¸¿ø) °ü¸®ÀÚ 2014-06-19 2479 3456
42 Encyclopedia of Food Safety -Safety of Regional Specialities – Korean Fermented Foods °ü¸®ÀÚ 2014-04-08 51127 3032
41 Food Microbiology - Fermented Vegetables °ü¸®ÀÚ 2014-03-11 6896 2950
40 Paradingm Shift: Harmonization of Eastern and Western Food Systems °ü¸®ÀÚ 2014-03-11 5311 2819
39 Food Science and Technology °ü¸®ÀÚ 2014-03-06 64565 2806
38 Importance of lactic acid bacteria in Asian fermented foods °ü¸®ÀÚ 2013-08-16 98524 3133
37 ½ÄǰÀÇ ÀÌ¿ÂÈ­ Á¶»ç±â¼ú¿¡ ´ëÇÑ °æÁ¦¼º ºÐ¼® °ü¸®ÀÚ 2013-08-16 3490 3243
36 ¼¼°è °î¹°¼ö±Þ Àü¸Á°ú ½Ä·®¾Èº¸ - ³ó¾îÃ̰ú ȯ°æ °ü¸®ÀÚ 2013-08-13 3974 4268
35 Food safety issues in industrialization of traditional Korean foods - Food Control °ü¸®ÀÚ 2011-10-25 1475 3412
34 IUF. SIB. Ensuring Scientific Integrity °ü¸®ÀÚ 2012-12-06 21430 3000
33 IUF.SIB. Food traceability °ü¸®ÀÚ 2012-03-26 449079 3295
32 IUF.SIB. Nutrigenomics °ü¸®ÀÚ 2012-03-26 51945 3142
31 Food Composition Databses °ü¸®ÀÚ 2012-03-26 15127 3164
30 IUF.SIB.Radioelements °ü¸®ÀÚ 2012-03-26 465317 2903
29 Consumer Acceptance of Ginseng Food Products °ü¸®ÀÚ 2011-10-27 3626 3508
28 ¼ÒºñÀÚ ºÒ¸Å¿îµ¿ÀÌ ±¹°¡°æÁ¦¿Í ½Ä·®¾Èº¸¿¡ ¹ÌÄ¡´Â ¿µÇâ - ÀÌÀåÀº °ü¸®ÀÚ 2011-10-14 4314 3369
27 ½Äǰ»ê¾÷ÀÇ ½Ä·®¾Èº¸Àû ±â´É - ¹ÚÅÂ±Õ °ü¸®ÀÚ 2011-10-14 4542 3401
26 ±Û·Î¹ú ½Ä·®À§±â¿Í Çѱ¹ÀÇ ´ëÀÀ¹æ¾È - ÀÌöȣ °ü¸®ÀÚ 2011-10-14 5906 4419
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