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241
Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying
Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying
Jae-Kwon Lee, | 한국식품과학회 | 2003 ,
242
Quantitative Analysis of Two Major Flavonoid Aglycones in Acid Hydrolyzed Samples of Angelica keiskei by HPLC
Quantitative Analysis of Two Major Flavonoid Aglycones in Acid Hydrolyzed Samples of Angelica keiskei by HPLC
Jeong-Hwan Lee, | 한국식품과학회 | 2003 ,
243
Antiproliferative Activity of Polyphenolics in Plums
Antiproliferative Activity of Polyphenolics in Plums
Dae-Ok Kim, | 한국식품과학회 | 2003 ,
244
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 ,
245
HPLC Analysis of Citrinin in Red Yeast Rice
HPLC Analysis of Citrinin in Red Yeast Rice
Bao-jun Xu, | 한국식품과학회 | 2003 ,
246
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Eun Young Lee, | 한국식품과학회 | 2003 ,
247
Microbial Transglutaminase Induced Cross-linking of a Selected Comminuted Muscle System : Processing Conditions for Physical Properties of Restructured Meat
Microbial Transglutaminase Induced Cross-linking of a Selected Comminuted Muscle System : Processing Conditions for Physical Properties of Restructured Meat
Eun Young Lee, | 한국식품과학회 | 2003 ,
248
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Xian Zhang, | 한국식품과학회 | 2003 ,
249
Inhibitory Effect of Cupric Ion Diffused from Brass Ware on the Growth of E. coli O157:H7, S. typhimurium, S. aureus, and B. cereus
Inhibitory Effect of Cupric Ion Diffused from Brass Ware on the Growth of E. coli O157:H7, S. typhimurium, S. aureus, and B. cereus
Mi Kyoung Jung, | 한국식품과학회 | 2003 ,
250
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Kyong-Haeng Lee, | 한국식품과학회 | 2003 ,
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