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211
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Hee Jung Ko, | 한국식품과학회 | 2003 ,
212
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Ju Woon Lee, | 한국식품과학회 | 2003 ,
213
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
Sung Hee Han, | 한국식품과학회 | 2003 ,
214
Prevention of Orotic Acid-induced Fatty Liver in Rats by Capsaicin
Prevention of Orotic Acid-induced Fatty Liver in Rats by Capsaicin
Jae Young Cha, | 한국식품과학회 | 2003 ,
215
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
Young Shick Hong, | 한국식품과학회 | 2003 ,
216
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Jae Sung Park, | 한국식품과학회 | 2003 ,
217
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Beong Sam Jeon, | 한국식품과학회 | 2003 ,
218
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong Suk Kim, | 한국식품과학회 | 2003 ,
219
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Si Kyung Lee, | 한국식품과학회 | 2003 ,
220
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Yeong Soo Park, | 한국식품과학회 | 2003 ,
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