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21
Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
Suk Shin Kim, | 한국식품과학회 | 2005 ,
22
Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis
Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis
Byong-Hak Oh, | 한국식품과학회 | 2006 ,
23
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Young Hyun An, | 한국식품과학회 | 2005 ,
24
Clostridium botulinum and Its Control in Low-Acid Canned Foods
Clostridium botulinum and Its Control in Low-Acid Canned Foods
N. Rukma Reddy, | 한국식품과학회 | 2006 ,
25
Isolation and Genotyping of Enterobacter sakazakii from Powdered Infant Formula Manufactured in Korea
Isolation and Genotyping of Enterobacter sakazakii from Powdered Infant Formula Manufactured in Korea
Mi Kyung Yoo, | 한국식품과학회 | 2005 ,
26
Effects of Temperature, pH, and Potassium Lactate on Growth of Listeria monocytogenes in Broth
Effects of Temperature, pH, and Potassium Lactate on Growth of Listeria monocytogenes in Broth
Sung Sik Jin, | 한국식품과학회 | 2005 ,
27
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Jin Hwan Lee, | 한국식품과학회 | 2006 ,
28
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Shin Young Park, | 한국식품과학회 | 2005 ,
29
Water Extracts of Cultured Mountain Ginseng Stimulate Immune Cells and Inhibit Cancer Cell Proliferation
Water Extracts of Cultured Mountain Ginseng Stimulate Immune Cells and Inhibit Cancer Cell Proliferation
Chan-Ho Oh, | 한국식품과학회 | 2006 ,
30
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
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