CHO Tae | Faculty of Food and Biotechnology, Pukyong National University

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概要

• CHO TAE YONGの詳細を見る
• 同名の論文著者
• Faculty of Food and Biotechnology, Pukyong National Universityの論文著者

関連著者

• Kim S

  Univ. Tokyo Tokyo Jpn

• GU Yeun

  Faculty of Food and Biotechnology

• PARK Douck

  Faculty of Food and Biotechnology

• JI Cheong

  Faculty of Food and Biotechnology

• Kim Seon

  Faculty Of Food And Biotechnology Pukyong National University

• Gu Yeun

  Faculty Of Food And Biotechnology Pukyong National University

• Yeo Saeng

  Group-dept. Of Leisure Industry Pusan College Of Information Technology

• You Sung

  Faculty Of Food And Biotechnology Pukyong National University

• Ji Cheong

  Faculty Of Food And Biotechnology Pukyong National University

• Park Douck

  Faculty Of Food And Biotechnology Pukyong National University

• YOON Hyoung

  Dongwon F&B Co. Ltd

• CHO Tae

  Faculty of Food and Biotechnology, Pukyong National University

• KIM Myung

  Faculty of Food and Biotechnology, Pukyong National University

• Yoon Hyoung

  Dongwon F&b Co. Ltd

• Kim Myung

  Faculty Of Food And Biotechnology Pukyong National University

• Cho Tae

  Faculty Of Food And Biotechnology Pukyong National University

• KIM Seon

  Faculty of Electrical and Computer Engineering, Korea University

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著作論文

• Effects of muscle types and cooling on discoloration of canned skipjack

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