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251
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun Ju Lee, | 한국식품과학회 | 2003 ,
252
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 ,
253
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung Shi Ham, | 한국식품과학회 | 2003 ,
254
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
Moo Key Kim, | 한국식품과학회 | 2003 ,
255
Antibacterial Activity of Chitosan Acetate on Food-borne Enteropathogenic Bacteria
Antibacterial Activity of Chitosan Acetate on Food-borne Enteropathogenic Bacteria
Jee Hye Park, | 한국식품과학회 | 2003 ,
256
Biodegradation of Cast Soy Protein Films by Aspergillus oryzae and Bacillus subtilis
Biodegradation of Cast Soy Protein Films by Aspergillus oryzae and Bacillus subtilis
Jong Whan Rhim, | 한국식품과학회 | 2003 ,
257
Effect of Extracting Condition on Rheological Behaviors of Korean Red Ginseng Extract
Effect of Extracting Condition on Rheological Behaviors of Korean Red Ginseng Extract
Byoung Seung Yoo, | 한국식품과학회 | 2003 ,
258
Water Holding Capacity and NMR Relaxation Pattern of Meats Thawed by Different Methods
Water Holding Capacity and NMR Relaxation Pattern of Meats Thawed by Different Methods
Jeong-Hae Rho, | 한국식품과학회 | 2003 ,
259
Wall Slip Characteristics in Rotational Viscometry and Squeezing Viscometry
Wall Slip Characteristics in Rotational Viscometry and Squeezing Viscometry
Seung-Ju Lee, | 한국식품과학회 | 2000 ,
260
Physicochemical and Sensory Properties of Whipping Cream with Water Soluble Chitosan
Physicochemical and Sensory Properties of Whipping Cream with Water Soluble Chitosan
Dong-Ho Kim, | 한국식품과학회 | 2000 ,
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