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151
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Sun A. Kim, | 한국식품과학회 | 2003 ,
152
Optimization of Enzymatic Synthesis of Structured Lipid with Perilla Oil and Medium Chain Fatty Acid
Optimization of Enzymatic Synthesis of Structured Lipid with Perilla Oil and Medium Chain Fatty Acid
Soon Nam Ko, | 한국식품과학회 | 2003 ,
153
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee, | 한국식품과학회 | 2003 ,
154
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Mi Yeon Park, | 한국식품과학회 | 2003 ,
155
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee, | 한국식품과학회 | 2003 ,
156
Flow-Injection Liposome Immunoanalysis System for Potato Glycoaikaloid
Flow-Injection Liposome Immunoanalysis System for Potato Glycoaikaloid
Myunghee Kim, | 한국식품과학회 | 2003 ,
157
Effect of y-Irradiation on the Molecular Properties of Hemoglobin
Effect of y-Irradiation on the Molecular Properties of Hemoglobin
Seunghwan Lee, | 한국식품과학회 | 2003 ,
158
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Na-Young Lee, | 한국식품과학회 | 2003 ,
159
HPLC Analysis of Citrinin in Red Yeast Rice
HPLC Analysis of Citrinin in Red Yeast Rice
Bao-jun Xu, | 한국식품과학회 | 2003 ,
160
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Hye-Jung Chung, | 한국식품과학회 | 2003 ,
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