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311
Regional Differences of Four Major Rice Cultivars in Korea by Capillary Electrophoresis
Regional Differences of Four Major Rice Cultivars in Korea by Capillary Electrophoresis
Mee-Ra Rhyu, | 한국식품과학회 | 2001 ,
312
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Shin-Kyo Chung,, | 한국식품과학회 | 2001 ,
313
Chemical Compositions of 26Varieties of Korean Rice Straw
Chemical Compositions of 26Varieties of Korean Rice Straw
Young-Min Chung, | 한국식품과학회 | 2001 ,
314
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Ji Hyang Kim, | 한국식품과학회 | 2001 ,
315
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Sang-Bae Han, | 한국식품과학회 | 2001 ,
316
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Won Jong Lee, | 한국식품과학회 | 2001 ,
317
Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Yong-Suk Kim, | 한국식품과학회 | 2001 ,
318
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Dong-Hyuk Shin, | 한국식품과학회 | 2001 ,
319
Development of Nucleic acid-protein Complex from Tuna Spermary and the Biological Activity
Development of Nucleic acid-protein Complex from Tuna Spermary and the Biological Activity
Jong Heon Shin, | 한국식품과학회 | 2001 ,
320
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
Hyang sook Chun, | 한국식품과학회 | 2001 ,
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