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51 NotFound Investigation of the physicochemical and sensory homogeneity of traditional French dry sausages: 미리보기
Rason, Jonathan,Laguet, Arlette ELSEVIER Meat science 2007
52 NotFound Technologies to shorten the drying period of dry-cured meat products: 미리보기
Arnau, J.,Serra, X.,Comaposada, J. ELSEVIER Meat science 2007
53 NotFound Phenotypic correlations among quality traits of fresh and dry-cured hams: 미리보기
Ramos, A M,Serenius, T V ELSEVIER Meat science 2007
54 NotFound Quantification of zinc-porphyrin in dry-cured ham products by: 미리보기
Laursen, K.,Adamsen, C.E.,Laursen, J. ELSEVIER Meat science 2008
55 NotFound Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy: 미리보기
Gaitan-Jurado, A J ELSEVIER Meat science 2008
56 NotFound Promising Ternary Dry Powder Inhaler Formulations of Cromolyn Sodium: Formulation and In Vitro-In Vivo Evaluation: 미리보기
Elbary,AhmedAbd Ellaithy,HananM Tadros,MinaI The Pharmaceutical Society of Korea Archives of Pharmacal Research 2007
57 NotFound Reactive Adsorption of NO2 at Dry Conditions on Sewage Sludge-Derived Materials: 미리보기
Pietrzak, R American Chemical Society Environmental science & technology 2007
58 NotFound Characterization of Lactobacillus sake isolates from dry-cur 미리보기
Sanz.Y ; Hernandez.M ; Ferrus.M.A & Hernandez.J Society for Applied Microbiology Journal of applied microbiology 1998
59 NotFound Decortication Characteristics of Whole Dry Water Chestnuts: 미리보기
Association of Food Scientists and Technologists(India) Journal of food science & technology 2003
60 NotFound Biologically intensified filtration (dual-media dry bed filt 미리보기
Kraft, A.; Seyfried, C. F. Pergamon Press Water Science and Technology 1990
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