Untitled Document
>> ´º½º·¹ÅÍ
>> Ãßõµµ¼
>> º¸°í¼
>> ³í¹®
>> ¹ßÇ¥/°ÀÇ
>> ´º½º±â»ç
>> ÀÌ»çÀå Ä®·³
>> °øÁö»çÇ×
°í·Á´ëÇб³ ½Ä·®¾Èº¸¿¬±¸¼Ò ...
Á¦ ¸ñ
¼¼°è °î¹°¼ö±Þ Àü¸Á°ú ½Ä·®¾Èº¸ - ³ó¾îÃÌ°ú ȯ°æ
[ 2013-08-13 16:01:35 ]
±Û¾´ÀÌ
°ü¸®ÀÚ
Á¶È¸¼ö: 3955
´Ù¿î·Îµå #1
³ó¾îÃÌ°ú_ȯ°æ-½Ä·®¾Èº¸.pdf ( 2 MB )
, Down: 3676
3/5, ÃÑ °Ô½Ã¹° : 83
43
Áß±¹ÀÇ °î¹°ÀÚ±Þ·ü À¯Áö¿¡ °üÇÑ ³íÀï - ÇØ¿Ü°î¹°½ÃÀå µ¿Çâ (Çѱ¹³óÃÑ°æÁ¦¿¬±¸¿ø)
°ü¸®ÀÚ
2014-06-19
2349
3118
42
Encyclopedia of Food Safety -Safety of Regional Specialities – Korean Fermented Foods
°ü¸®ÀÚ
2014-04-08
39313
2715
41
Food Microbiology - Fermented Vegetables
°ü¸®ÀÚ
2014-03-11
6759
2623
40
Paradingm Shift: Harmonization of Eastern and Western Food Systems
°ü¸®ÀÚ
2014-03-11
5165
2514
39
Food Science and Technology
°ü¸®ÀÚ
2014-03-06
64419
2524
38
Importance of lactic acid bacteria in Asian fermented foods
°ü¸®ÀÚ
2013-08-16
65769
2832
37
½ÄÇ°ÀÇ ÀÌ¿ÂÈ Á¶»ç±â¼ú¿¡ ´ëÇÑ °æÁ¦¼º ºÐ¼®
°ü¸®ÀÚ
2013-08-16
3272
2935
¼¼°è °î¹°¼ö±Þ Àü¸Á°ú ½Ä·®¾Èº¸ - ³ó¾îÃÌ°ú ȯ°æ
°ü¸®ÀÚ
2013-08-13
3676
3956
35
Food safety issues in industrialization of traditional Korean foods - Food Control
°ü¸®ÀÚ
2011-10-25
1466
3135
34
IUF. SIB. Ensuring Scientific Integrity
°ü¸®ÀÚ
2012-12-06
18578
2718
33
IUF.SIB. Food traceability
°ü¸®ÀÚ
2012-03-26
345643
3012
32
IUF.SIB. Nutrigenomics
°ü¸®ÀÚ
2012-03-26
30002
2870
31
Food Composition Databses
°ü¸®ÀÚ
2012-03-26
10668
2890
30
IUF.SIB.Radioelements
°ü¸®ÀÚ
2012-03-26
390106
2634
29
Consumer Acceptance of Ginseng Food Products
°ü¸®ÀÚ
2011-10-27
3583
3236
28
¼ÒºñÀÚ ºÒ¸Å¿îµ¿ÀÌ ±¹°¡°æÁ¦¿Í ½Ä·®¾Èº¸¿¡ ¹ÌÄ¡´Â ¿µÇâ - ÀÌÀåÀº
°ü¸®ÀÚ
2011-10-14
4166
3055
27
½ÄÇ°»ê¾÷ÀÇ ½Ä·®¾Èº¸Àû ±â´É - ¹ÚűÕ
°ü¸®ÀÚ
2011-10-14
3627
3108
26
±Û·Î¹ú ½Ä·®À§±â¿Í Çѱ¹ÀÇ ´ëÀÀ¹æ¾È - ÀÌöȣ
°ü¸®ÀÚ
2011-10-14
4509
4104
25
¾Ö±×Ç÷¹À̼ǰú ±¹³» ½ÄÇ°°¡°Ý º¯µ¿ ÇöȲ - ÃÖÁöÇö
°ü¸®ÀÚ
2011-10-14
4271
2860
24
¼¼°è °î¹°°¡°ÝÀÇ º¯µ¿ ÇöȲ°ú ¹Ì·¡ Àü¸Á - ÇÏ¿µÁ¦
°ü¸®ÀÚ
2011-10-14
5662
2927
ù ÆäÀÌÁö
1
2
3
4
5
³¡ ÆäÀÌÁö
À̸§
Á¦¸ñ
³»¿ë