Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Shin Mal shick"'
Publikováno v:
Korean Journal of Food and Cookery Science. 36:554-563
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6406ba2e561a4893576611e6ce7f3da
https://doi.org/10.9724/kfcs.2020.36.6.554
https://doi.org/10.9724/kfcs.2020.36.6.554
Publikováno v:
Korean Journal of Food and Cookery Science. 36:357-364
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::098412401fa65be04f4a71a3b9bab5d6
https://doi.org/10.9724/kfcs.2020.36.4.357
https://doi.org/10.9724/kfcs.2020.36.4.357
Publikováno v:
Korean Journal of Food and Cookery Science. 36:253-263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::935b22971fdd15a595a2fe94d295f3b1
https://doi.org/10.9724/kfcs.2020.36.3.253
https://doi.org/10.9724/kfcs.2020.36.3.253
Publikováno v:
Korean Journal of Food and Cookery Science. 36:169-177
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::399087136f6d52c3538376078bc95b0a
https://doi.org/10.9724/kfcs.2020.36.2.169
https://doi.org/10.9724/kfcs.2020.36.2.169
Autor:
No junhee, Shin Mal shick
Publikováno v:
Korean Journal of Food and Cookery Science. 36:82-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f97c3c47ea87dd89c6aa2e84b5c3a9c0
https://doi.org/10.9724/kfcs.2020.36.1.82
https://doi.org/10.9724/kfcs.2020.36.1.82
Autor:
Leejooree, Shin Mal shick
Publikováno v:
Korean Journal of Food and Cookery Science. 36:41-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1a8ead435f44c21003e3abf6c976570
https://doi.org/10.9724/kfcs.2020.36.1.41
https://doi.org/10.9724/kfcs.2020.36.1.41
Publikováno v:
Korean Journal of Food and Cookery Science. 35:631-641
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9d93b247ca44a0ff2719d16a72fae43
https://doi.org/10.9724/kfcs.2019.35.6.631
https://doi.org/10.9724/kfcs.2019.35.6.631
Publikováno v:
Korean Journal of Food and Cookery Science. 35:610-618
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80d4e169b938a2971e8ecc385b48010c
https://doi.org/10.9724/kfcs.2019.35.6.610
https://doi.org/10.9724/kfcs.2019.35.6.610
Publikováno v:
Korean Journal of Food and Cookery Science. 35:394-402
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::648b744a8ed971190b0e2ac728b95e42
https://doi.org/10.9724/kfcs.2019.35.4.394
https://doi.org/10.9724/kfcs.2019.35.4.394
Autor:
Jae-Kang Lee, Shin Mal shick, Jeong Hoon Lee, Dong Woo Kang, Yong-Hyun Choi, Hyeim Kum, Yong-Seok Choi
Publikováno v:
Korean Journal of Food and Cookery Science. 35:36-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a01a790ae9a38c5e92fc21b3415c6d1
https://doi.org/10.9724/kfcs.2019.35.1.36
https://doi.org/10.9724/kfcs.2019.35.1.36