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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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이용수
2006
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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
[P4-13] Microbial Safety and Qualities of Chlorine Dioxide Treated Saury during Storage
한국식품영양과학회 학술대회발표집
2005 .10
[P4-19] Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Strawberries during Storage
한국식품영양과학회 학술대회발표집
2007 .10
[P4-13] Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Fish Paste
한국식품영양과학회 학술대회발표집
2006 .10
Effect of Chlorine Dioxide (ClO₂) Treatment on Postharvest Quality of Grapes during Storage
한국원예학회 기타 간행물
2006 .08
[P4-12] Effect of Chlorine Dioxide Treatment on the Qualities of Vacuum-Packaged Chicken Breasts
한국식품영양과학회 학술대회발표집
2005 .10
[P4-20] Effect of aqueous chlorine dioxide treatment on the microbial growth and qualities of iceberg lettuce during storage
한국식품영양과학회 학술대회발표집
2007 .10
Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Strawberries During Storage
Food Science and Biotechnology
2007 .12
[P4-05] Effects of Ultraviolet-C with Aqueous Chlorine Dioxide on the Quality of Red Chicory during Storage
한국식품영양과학회 학술대회발표집
2010 .10
The Effect of Gaseous Chlorine Dioxide in Onion
한국원예학회 학술발표요지
2011 .10
[P2-03] Effect of Aqueous Chlorine Dioxide Treatment on the Decomposition of Pesticide Residues
한국식품영양과학회 학술대회발표집
2009 .11
Effects of Aqueous chlorine Dioxide and Fumaric Acid on the Quality of Blueberries in Different Packaging during Storage
한국식품영양과학회 학술대회발표집
2013 .11
수확 후 매실의 품질유지에 미치는 이산화염소 처리 효과
한국원예학회 학술발표요지
2014 .10
Effects of Aqueous Chlorine Dioxide Treatment and Cold Storage on Microbial Growth and Quality of Blueberries
Applied Biological Chemistry
2013 .01
Storage Stability of Seasoned - Dried Pacific Saury (Imported Product) Treated with Liquid Smoke
Journal of Food Science and Nutrition
2001 .12
이산화염소 처리가 꽁치의 저장 기간 중 미생물학적 안전성 및 품질변화에 미치는 영향
한국식품영양과학회지
2005 .10
[P4-05] Chlorine Dioxide Treatment Improved the Microbial Safety of Agaricus Bisporus Sing during Storage
한국식품영양과학회 학술대회발표집
2006 .10
[P4-21] Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage
한국식품영양과학회 학술대회발표집
2007 .10
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