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141
Improvement in the Yukwa Manufacturing by Extrusion Process with CO2 Gas Injection
Improvement in the Yukwa Manufacturing by Extrusion Process with CO2 Gas Injection
Gi-Hyung Ryu, | 한국식품과학회 | 2001 ,
142
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Soo Sun Lim, | 한국식품과학회 | 2003 ,
143
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Dae Young Kwon, | 한국식품과학회 | 2003 ,
144
Analysis of Metals from Recycled Papers and Paper Products for Food Packaging
Analysis of Metals from Recycled Papers and Paper Products for Food Packaging
Seung Seok Yoo, | 한국식품과학회 | 2001 ,
145
Effect of γ-irradiation on the Molecular Properties of Mushroom Polyphenoloxidase
Effect of γ-irradiation on the Molecular Properties of Mushroom Polyphenoloxidase
Namkyu Sun, | 한국식품과학회 | 2002 ,
146
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
147
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee, | 한국식품과학회 | 2002 ,
148
Extraction of Valuable Substances from Citrus Peel by Supercritical Carbon Dioxide
Extraction of Valuable Substances from Citrus Peel by Supercritical Carbon Dioxide
Sangbin Lim, | 한국식품과학회 | 2002 ,
149
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
Hee-Gon Kang, | 한국식품과학회 | 2002 ,
150
Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
Sun Yeou Kim, | 한국식품과학회 | 2002 ,
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