| 41 |
|
Wine intake and diet in a random sample of 48 763 Danish men and women
|
A.Tjonneland M.Gronbaek C.Stripp
|
American Society for Clinical Nutrition
|
(The)American Journal of clinical nutrition
|
1999
|
|
|
|
| 42 |
|
Wine with a deep flavour:
|
Moore, George W
|
Macmillan Journals
|
Nature
|
2005
|
|
|
|
| 43 |
|
Wine Sine.:
|
Lefaivre, Liane;
|
Bill Communications
|
Architect
|
2003
|
|
|
|
| 44 |
|
Wine industry residues extracts as natural antioxidants in raw andcooked chicken meat during frozen storage:
|
Selani, M.M.,Contreras-Castillo, C.J.,Shirahigue, L.D.,Gallo, C.R.,Plata-Oviedo, M.,Montes-Villanueva, N.D.,
|
ELSEVIER
|
Meat science
|
2011
|
|
|
|
| 45 |
|
Wine Cellar, Embres et Castelmaure:
|
|
エ-.アンド.ユ-社
|
建築と都市
|
2012
|
|
|
|
| 46 |
|
WINE WITH REAL STRUCTURE:
|
Cheek, Lawrence W
|
Cahners Business Information
|
Interior design
|
2008
|
|
|
|
| 47 |
|
Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter:
|
Isohanni, P.,Alter, T.,Saris, P.,Lyhs, U.
|
POULTRY SCIENCE ASSOCIATION Inc
|
Poultry science
|
2010
|
|
|
|
| 48 |
|
Wineaburg,Ohio:George Willard의 성년의 배경
|
김준현
|
서울산업대학교
|
논문집(서울산업대)
|
1987
|
|
|
|
| 49 |
|
Wine making quality of different grape cultivars:
|
Patil, N S,Kotecha, P M
|
Association of Food Scientists and Technologists(India)
|
Journal of food science & technology
|
2007
|
|
|
|
