Untitled Document
>> ´º½º·¹ÅÍ
>> Ãßõµµ¼
>> º¸°í¼
>> ³í¹®
>> ¹ßÇ¥/°ÀÇ
>> ´º½º±â»ç
>> ÀÌ»çÀå Ä®·³
>> °øÁö»çÇ×
°í·Á´ëÇб³ ½Ä·®¾Èº¸¿¬±¸¼Ò ...
Á¦ ¸ñ
Lancet - New York Times ÀÇ Çѱ¹ÀÎ ¼ö¸í
[ 2017-03-02 09:20:26 ]
±Û¾´ÀÌ
°ü¸®ÀÚ
Á¶È¸¼ö: 2510
´Ù¿î·Îµå #1
LancetKoreanWomenLife2017.pdf ( 4 MB )
, Down: 18339
3/5, ÃÑ °Ô½Ã¹° : 83
43
Áß±¹ÀÇ °î¹°ÀÚ±Þ·ü À¯Áö¿¡ °üÇÑ ³íÀï - ÇØ¿Ü°î¹°½ÃÀå µ¿Çâ (Çѱ¹³óÃÑ°æÁ¦¿¬±¸¿ø)
°ü¸®ÀÚ
2014-06-19
2358
3132
42
Encyclopedia of Food Safety -Safety of Regional Specialities – Korean Fermented Foods
°ü¸®ÀÚ
2014-04-08
39323
2730
41
Food Microbiology - Fermented Vegetables
°ü¸®ÀÚ
2014-03-11
6765
2637
40
Paradingm Shift: Harmonization of Eastern and Western Food Systems
°ü¸®ÀÚ
2014-03-11
5171
2526
39
Food Science and Technology
°ü¸®ÀÚ
2014-03-06
64425
2537
38
Importance of lactic acid bacteria in Asian fermented foods
°ü¸®ÀÚ
2013-08-16
65777
2846
37
½ÄÇ°ÀÇ ÀÌ¿ÂÈ Á¶»ç±â¼ú¿¡ ´ëÇÑ °æÁ¦¼º ºÐ¼®
°ü¸®ÀÚ
2013-08-16
3280
2948
36
¼¼°è °î¹°¼ö±Þ Àü¸Á°ú ½Ä·®¾Èº¸ - ³ó¾îÃÌ°ú ȯ°æ
°ü¸®ÀÚ
2013-08-13
3684
3968
35
Food safety issues in industrialization of traditional Korean foods - Food Control
°ü¸®ÀÚ
2011-10-25
1466
3149
34
IUF. SIB. Ensuring Scientific Integrity
°ü¸®ÀÚ
2012-12-06
18585
2730
33
IUF.SIB. Food traceability
°ü¸®ÀÚ
2012-03-26
350944
3024
32
IUF.SIB. Nutrigenomics
°ü¸®ÀÚ
2012-03-26
30009
2883
31
Food Composition Databses
°ü¸®ÀÚ
2012-03-26
10679
2903
30
IUF.SIB.Radioelements
°ü¸®ÀÚ
2012-03-26
390119
2647
29
Consumer Acceptance of Ginseng Food Products
°ü¸®ÀÚ
2011-10-27
3583
3250
28
¼ÒºñÀÚ ºÒ¸Å¿îµ¿ÀÌ ±¹°¡°æÁ¦¿Í ½Ä·®¾Èº¸¿¡ ¹ÌÄ¡´Â ¿µÇâ - ÀÌÀåÀº
°ü¸®ÀÚ
2011-10-14
4172
3070
27
½ÄÇ°»ê¾÷ÀÇ ½Ä·®¾Èº¸Àû ±â´É - ¹ÚűÕ
°ü¸®ÀÚ
2011-10-14
3633
3125
26
±Û·Î¹ú ½Ä·®À§±â¿Í Çѱ¹ÀÇ ´ëÀÀ¹æ¾È - ÀÌöȣ
°ü¸®ÀÚ
2011-10-14
4517
4118
25
¾Ö±×Ç÷¹À̼ǰú ±¹³» ½ÄÇ°°¡°Ý º¯µ¿ ÇöȲ - ÃÖÁöÇö
°ü¸®ÀÚ
2011-10-14
4285
2873
24
¼¼°è °î¹°°¡°ÝÀÇ º¯µ¿ ÇöȲ°ú ¹Ì·¡ Àü¸Á - ÇÏ¿µÁ¦
°ü¸®ÀÚ
2011-10-14
5669
2940
ù ÆäÀÌÁö
1
2
3
4
5
³¡ ÆäÀÌÁö
À̸§
Á¦¸ñ
³»¿ë