13 results on '"Jae Dong Lee"'
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2. Influence of Heat Treatment on The Quality of Canned Oysters Added Spicy Sauce
3. Processing and Quality Characteristics of the Canned Steamed Products using Crucian Carp Carassius auratus
4. Quality Characteristics of the Hydrocooked Extracts from Crucian carp Carassius auratus and Optimum Extraction Time
5. Characteristics of the Dependent Variables due to the Conditions of the Independent Variables of Coating Process During the Producing of Snack Using Rice Collet Added with Dried Shrimp
6. Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃
7. Physicochemical Properties of Olive Flounder Paralichthys olivaceus, Red Seabream Pagrus major and Jacopever Sebastes schlegeli
8. Characteristics of the Dependent Variable due to Changes in the Conditions of the Independent Variable During the Producing of Collets Added with Rice and Dried Shrimp by Single Extruder
9. Processing and Property of Olive Flounder Paralichthys olivaceus Terrine
10. Processing and Property of Olive Flounder Paralichthys olivaceus Steak
11. Quality Characteristics of Canned Boiled Oyster and Canned Boiled Oyster in Bamboo Salt in Various Sterilization Conditions
12. Processing and Characteristics of Canned Salt-Fermented Anchovy Fillet in Olive Oil
13. Processing and Characteristics of Canned Kwamaegi 3. Processing and Characteristics of Canned Kwamaegi using tomato paste sauce
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