Resultados de Búsqueda por Autor

1

Starch noodle quality as related to potato genotypes

Starch noodle quality as related to potato genotypes

por KIM, Y.
Publicado en Journal of Food Science

Sin ejemplares

2

Starch cooking with limited water as affected by zein and guar gum

Starch cooking with limited water as affected by zein and guar gum

por Kim, Y.
Publicado en Journal of Food Science

Sin ejemplares

3

Phase space picture of quantum mechanics : group theoretical approach /

Phase space picture of quantum mechanics : group theoretical approach /

por Kim, Y. S.
Publicado c1991.

Indice

Libro

4

Stability and fitness of pyraclostrobin- and boscalid-resistant phenotypes in field isolates of Botrytis cinerea from apple

Stability and fitness of pyraclostrobin- and boscalid-resistant phenotypes in field isolates of Botrytis cinerea from apple

por Kim, Y. K.
Publicado en Phytopathology

Sin ejemplares

5

Molecular characterization of boscalid resistance in field isolates of Botrytis cinerea from apple

Molecular characterization of boscalid resistance in field isolates of Botrytis cinerea from apple

por Yin, Y. N.
Publicado en Phytopathology

Sin ejemplares

6

Molecular characterization of pyraclostrobin resistance and structural diversity of the cytochrome b gene in Botrytis cinerea from apple

Molecular characterization of pyraclostrobin resistance and structural diversity of the cytochrome b gene in Botrytis cinerea from apple

por Yi, Y. N.
Publicado en Phytopathology

Sin ejemplares

7

Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils

Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils

Publicado en Journal of food science

Sin ejemplares

8

Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)

Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)

Publicado en Journal of food science

Sin ejemplares