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¾Ö±×Ç÷¹À̼ǰú ±¹³» ½ÄÇ°°¡°Ý º¯µ¿ ÇöȲ - ÃÖÁöÇö
[ 2011-10-14 15:33:02 ]
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¾Ö±×Ç÷¹À̼ǰú ±¹³» ½ÄÇ°°¡°Ý º¯µ¿ ÇöȲ (ÃÖÁöÇö ³óÃÌ°æÁ¦¿¬±¸¿ø ³ó½ÄÇ°Á¤Ã¥¿¬±¸º»ºÎÀå)


3/4, ÃÑ °Ô½Ã¹° : 80
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38 Importance of lactic acid bacteria in Asian fermented foods °ü¸®ÀÚ 2013-08-16 29971 2572
37 ½ÄÇ°ÀÇ ÀÌ¿ÂÈ­ Á¶»ç±â¼ú¿¡ ´ëÇÑ °æÁ¦¼º ºÐ¼® °ü¸®ÀÚ 2013-08-16 2832 2690
36 ¼¼°è °î¹°¼ö±Þ Àü¸Á°ú ½Ä·®¾Èº¸ - ³ó¾îÃÌ°ú ȯ°æ °ü¸®ÀÚ 2013-08-13 3231 3709
35 Food safety issues in industrialization of traditional Korean foods - Food Control °ü¸®ÀÚ 2011-10-25 1260 2899
34 IUF. SIB. Ensuring Scientific Integrity °ü¸®ÀÚ 2012-12-06 14420 2485
33 IUF.SIB. Food traceability °ü¸®ÀÚ 2012-03-26 197819 2796
32 IUF.SIB. Nutrigenomics °ü¸®ÀÚ 2012-03-26 16773 2655
31 Food Composition Databses °ü¸®ÀÚ 2012-03-26 7686 2666
30 IUF.SIB.Radioelements °ü¸®ÀÚ 2012-03-26 318793 2432
29 Consumer Acceptance of Ginseng Food Products °ü¸®ÀÚ 2011-10-27 3331 3035
28 ¼ÒºñÀÚ ºÒ¸Å¿îµ¿ÀÌ ±¹°¡°æÁ¦¿Í ½Ä·®¾Èº¸¿¡ ¹ÌÄ¡´Â ¿µÇâ - ÀÌÀåÀº °ü¸®ÀÚ 2011-10-14 3735 2840
27 ½ÄÇ°»ê¾÷ÀÇ ½Ä·®¾Èº¸Àû ±â´É - ¹ÚÅÂ±Õ °ü¸®ÀÚ 2011-10-14 3176 2894
26 ±Û·Î¹ú ½Ä·®À§±â¿Í Çѱ¹ÀÇ ´ëÀÀ¹æ¾È - ÀÌöȣ °ü¸®ÀÚ 2011-10-14 4077 3872
¾Ö±×Ç÷¹À̼ǰú ±¹³» ½ÄÇ°°¡°Ý º¯µ¿ ÇöȲ - ÃÖÁöÇö °ü¸®ÀÚ 2011-10-14 3862 2638
24 ¼¼°è °î¹°°¡°ÝÀÇ º¯µ¿ ÇöȲ°ú ¹Ì·¡ Àü¸Á - ÇÏ¿µÁ¦ °ü¸®ÀÚ 2011-10-14 5180 2708
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