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11
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 ,
12
Accumulation of Isoleucine Intermediates in the Isoleucine Producing Recombinant of Corynebacterium lactofermentum ATCC 21799
Accumulation of Isoleucine Intermediates in the Isoleucine Producing Recombinant of Corynebacterium lactofermentum ATCC 21799
Gil Hwan An, | 한국식품과학회 | 2003 ,
13
Sequencing, Cloning and Expression of CP4EPSPS Roundup Ready Soybean Insert
Sequencing, Cloning and Expression of CP4EPSPS Roundup Ready Soybean Insert
Dae Yeul Son, | 한국식품과학회 | 2003 ,
14
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Ji Hyun Bae, | 한국식품과학회 | 2003 ,
15
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Dae Young Kwon, | 한국식품과학회 | 2003 ,
16
Characteristics of Taste Components of Commercial Kochujang
Characteristics of Taste Components of Commercial Kochujang
Hae Kyong Park, | 한국식품과학회 | 2003 ,
17
Partial Characterization of a Bacteriocin Produced by Propionibacterium freudenreichii KCCM 31227
Partial Characterization of a Bacteriocin Produced by Propionibacterium freudenreichii KCCM 31227
Hyun Dong Paik, | 한국식품과학회 | 2003 ,
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