검색어 : 통합검색[Paprika]
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41
- Nematicide Trials on Paprika Pepper
- Kahn, Brian A.; Damicone, John P.; Jackson, Kenneth E.; Motes, James E.; Payton, Mark E.; ; (HortScience : a publication of the American Society for Horticultural Science, v.32, 1997, pp.435A-435)
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42
- 애니메이션⟨Paprika⟩에서 나타나는‘abjection’분석
- 임운주; 홍익대학교; (디지털융복합연구, v.10, 2012, pp.517-522)
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43
- Physicochemical characteristics and antioxidant potential of paprika (Capsicum annuum L.) wine
- Kim, Chan Yong; Kwon, Oh Hun; Gun, Won Jong; Park, Yong-Sung; Dhungana, Sanjeev Kumar; Kim, Il-Doo; Yeongyang Pepper Research Institute, Gyeongsangbuk-Do Agricultural Research & Extension Service; Yeongyang Pepper Research Institute, Gyeongsangbuk-Do Agricultural Research & Extension Service; Yeongyang Pepper Research Institute, Gyeongsangbuk-Do Agricultural Research & Extension Service; School of Applied Biosciences, Kyungpook National University; National Institute of Crop Science, Rural Development Administration; International Institute of Research & Development, Kyungpook National University; (한국식품과학회지 = Korean journal of food science and technology, v.51, 2019, pp.592-595)
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44
- Quality Characteristics of Colored Soybean Curd Containing Paprika (Capsicum annuum L.)
- Jeon, Eun-Raye; Jung, Lan-Hee; Department of Food Technology, Sunghwa College; Department of Home Economics Education, Hunan Ecology Research Institude Chonnam National University; (Food science and biotechnology, v.17, 2008, pp.1383-1386)
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45
- 파프리카를 첨가한 설기떡의 품질특성
- 조명숙; 이진숙; 홍진숙; 세종대학교 조리외식경영학과; 세종대학교 조리외식경영학과; 세종대학교 조리외식경영학과; (한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.24, 2008, pp.333-339)
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46
- Thermodegradation of carotenoids in paprika.
- Pé rez Gá lvez, A.; Garrido Ferná ndez, J.; ; (Grasas y aceites : revista bimestral de información científica y técnica, v.48, 1997, pp.290-296)
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47
- `NuMex Garnet' Paprika
- Walker, Stephanie; Wall, Marisa M.; Bosland, Paul W.; ; (HortScience : a publication of the American Society for Horticultural Science, v.39, 2004, pp.629-630)
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48
- The Paprika Ewer
- Fitten, Marc; ; (Prairie schooner, v.82, 2008, pp.158-166)
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49
- Influence of the paprika type on redness loss in red line meat products
- Gomez, R.; Alvarez-Orti, M.; Pardo, J.E.; Escuela Tecnica Superior de Ingenieros Agronomos, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; (Meat science, v.80, 2008, pp.823-828)
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50
- 가스센서를 이용한 파프리카 냄새 특성 평가
- 홍성주; 최일환; 김용근; 남우현; 길한뉘; 서정아; 김선태; 대전대학교 환경공학과; 대전대학교 환경공학과; 대전대학교 환경공학과; 대전대학교 환경공학과; 대전대학교 환경공학과; 숭실대학교 의생명시스템학부; 대전대학교 환경공학과; (Journal of odor and indoor environment = 실내환경 및 냄새 학회지, v.16, 2017, pp.129-138)
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