1 |
Relationship between Mixing Ratio by DNA Analysis and Rice Palatability on Commercial Brands of Rice
/ [Kim, Chae-Eun;Nam, Yean-Ju;Kang, Mi-Young;] / Korean journal of food and cookery science
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2 |
Comparison of Properties Affecting the Palatability of 33 Commercial Brands of Rice
/ [Kim, Chae-Eun;Kang, Mi-Young;Kim, Mi-Hyun;] / KOREAN JOURNAL OF CROP SCIENCE
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3 |
Production of Organic Rice (Oryza sativa L.) using Organic Cultivation Manual
/ [Cha, Kwang-Hong;Oh, Hwan-Jung;Seo, Dong-Jun;Song, Yong-Su;Ahn, Joon-Seob;An, Kyu-Nam;Jung, Woo-Jin;] / Korean Journal of Organic Agriculture
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4 |
Comparing Farming Methods in Pollutant runoff loads from Paddy Fields using the CREAMS-PADDY Model
/ [Song, Jung-Hun;Kang, Moon-Seong;Song, In-Hong;Jang, Jeong-Ryeol;] / Korean Journal of Environmental Agriculture
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5 |
Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties
/ [Wi, Eunui;Park, Jjhye;Shin, Malshick;] / Korean journal of food and cookery science
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