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21
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Sou Youn Ryn, | 한국식품과학회 | 2005 ,
22
Utilization of Masking Techniques to Ameliorate Agricultural Odorants
Utilization of Masking Techniques to Ameliorate Agricultural Odorants
Young Mo Yoon, | 한국식품과학회 | 2005 ,
23
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
Joong Hyuck Auh, | 한국식품과학회 | 2005 ,
24
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
So-Young Chun, | 한국식품과학회 | 2006 ,
25
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
26
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Ja-Young Seo, | 한국식품과학회 | 2006 ,
27
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
28
Optimization of Screw Pumping System (SPS) for Mass Production of Entrapped Bifidus
Optimization of Screw Pumping System (SPS) for Mass Production of Entrapped Bifidus
Ji Sung Ryu, | 한국식품과학회 | 2005 ,
29
Dynamic Rheological Comparison of Selected Gum Solutions
Dynamic Rheological Comparison of Selected Gum Solutions
Su-Jin Choi, | 한국식품과학회 | 2006 ,
30
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Mi-Ji Yoo, | 한국식품과학회 | 2006 ,
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