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301
The Inhibitory Effect of Propionic Acid on the Growth Response of Salmonella typhimurium
The Inhibitory Effect of Propionic Acid on the Growth Response of Salmonella typhimurium
Sang-Do Ha, | 한국식품과학회 | 2004 ,
302
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
Jin-Ah Kim,, | 한국식품과학회 | 2004 ,
303
Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine(Ⅱ)
Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine(Ⅱ)
Ae-Jung Kim,, | 한국식품과학회 | 2004 ,
304
Effect of Types of Levan with or without Phytic Acid on Intestinal Environment and Mineral Absorption in Rats
Effect of Types of Levan with or without Phytic Acid on Intestinal Environment and Mineral Absorption in Rats
Yun-Young Kim,, | 한국식품과학회 | 2004 ,
305
Identification and Probiotic Properties of Lactococcus lactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Identification and Probiotic Properties of Lactococcus lactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Na-Kyoung Lee,, | 한국식품과학회 | 2004 ,
306
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Seok-Joong Kim, | 한국식품과학회 | 2004 ,
307
Formation of Cholesterol Oxides in Saury ( Coloabis seira , Kongchi ) during Pan Frying , Deep Fat Frying , and Microwave Cooking
Formation of Cholesterol Oxides in Saury ( Coloabis seira , Kongchi ) during Pan Frying , Deep Fat Frying , and Microwave Cooking
Jeong Hee Kim, | 한국식품과학회 | 2000 ,
308
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Seok In Hong, | 한국식품과학회 | 2000 ,
309
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Nam Ji Cho, | 한국식품과학회 | 2000 ,
310
The Effects of Preparation Conditions on the Properties of Jokpyun ( Traditional Korean Gel Type Food ) Model System
The Effects of Preparation Conditions on the Properties of Jokpyun ( Traditional Korean Gel Type Food ) Model System
Mira Jun, | 한국식품과학회 | 2000 ,
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