The Effect of Feeding ![]() |
손장호 (대구교육대학교 실과교육과) |
1 |
Exploiting the maximum protential of spent laying hens with various metabolizable energy and proteing levels after induced molting
/
DOI |
2 |
Role of omega-3 fatty acids in health and disease
/
DOI ScienceOn |
3 |
오메가 계열 지방산 급여가 산란노폐계육의 지방산 조성 및 저장성에 미치는 영향
/
과학기술학회마을 |
4 |
/
|
5 |
/
|
6 |
/
|
7 |
/
|
8 |
/
|
9 |
Vitamin C와 Vitamin E 처리가 한우육의 육색 및 지방산화에 미치는 영향
/
|
10 |
/
|
11 |
/
|
12 |
/
|
13 |
A simple method for the isolation and purification of total lipid from animal tissues
/
|
14 |
/
|
15 |
Cooking and sensory method used in experimental studies on meat
/
|
16 |
Dietary factors and risk of colon cancer in Shanghai, China cancer
/
|
17 |
/
|
18 |
International issues on human health effects of exposure to chemical mixtures
/
DOI |
19 |
The presence of lipid-soluble selenium compounds in marine oils
/
DOI ScienceOn |
20 |
Effect of dietary full-fat flax seed with and without antioxidant on the fatty acid composition of major lipid classes meats
/
DOI ScienceOn |
21 |
육가공에 있어서 원료육 대착방안
/
|
22 |
/
|
23 |
/
|
24 |
올리브기름, 카눌라기름, 정어리기름의 급여가 계란의 지방산 조성 및 콜레스테롤 함량에 미치는 영향
/
과학기술학회마을 |
25 |
/
|
26 |
Comparison of cell collection and direct visualization cervical cancer screening adjuncts
/
DOI ScienceOn |
![]() |