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291
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
292
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Eun-Jung Lee,, | 한국식품과학회 | 2004 ,
293
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Seok-Joong Kim, | 한국식품과학회 | 2004 ,
294
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Sang-Gi Min,, | 한국식품과학회 | 2004 ,
295
Growth - Inhibitory Effects of Various Medicinal Plants against Lactic Bacteria and Harmful Intestinal Bacteria
Growth - Inhibitory Effects of Various Medicinal Plants against Lactic Bacteria and Harmful Intestinal Bacteria
Hoi Seon Lee, | 한국식품과학회 | 2000 ,
296
Antimicrobial Low Density Polyethylene Film Coated with Bacteriocins in Binder Medium
Antimicrobial Low Density Polyethylene Film Coated with Bacteriocins in Binder Medium
Duck Soon An, | 한국식품과학회 | 2000 ,
297
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
Yeun Suk Gu, | 한국식품과학회 | 1999 ,
298
Antitumor Activities of Extracts and Lectin from Viscum album L. and Viscum album var. coloratum on Cultured HL-60 Cells
Antitumor Activities of Extracts and Lectin from Viscum album L. and Viscum album var. coloratum on Cultured HL-60 Cells
Won-Bong Park, | 한국식품과학회 | 1999 ,
299
Protease Activity of Capsicum and Degradation of Various Meat Fractions by Capsicum
Protease Activity of Capsicum and Degradation of Various Meat Fractions by Capsicum
Byul Ra Lee, | 한국식품과학회 | 1999 ,
300
Analysis of Hanwoo Loin Proteome by 2-D Gel Electrophoresis and Peptide Mass Fingerprinting
Analysis of Hanwoo Loin Proteome by 2-D Gel Electrophoresis and Peptide Mass Fingerprinting
Lim Jinkyu, | KFN(한국식품영양과학회) | 2002 ,
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