Tissue Culture & Transformation ; Changes of Moisture Contents and Eating Quality During the Storage Time in Rice - koreascholar

논문 상세보기

Tissue Culture & Transformation ; Changes of Moisture Contents and Eating Quality During the Storage Time in Rice

Young Doo Kim, J. S. Lee, J. H. Cho, Y. C. Song, W. G. Ha, B. G. Oh, Y. C. Ku, H. Y. Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/37393

서비스가 종료되어 열람이 제한될 수 있습니다.

한국육종학회 학술발표회 발표요지

(2005.05)
p.250

한국육종학회 (The Korean Breeding Society)

저자

Young Doo Kim
J. S. Lee
J. H. Cho
Y. C. Song
W. G. Ha
B. G. Oh
Y. C. Ku
H. Y. Kim

같은 권호 다른 논문