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351
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Kyung-Hyung Ku, | 한국식품과학회 | 2002 ,
352
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park, | 한국식품과학회 | 2002 ,
353
Extension of Shelf-life of the Low-salted Myungran Jeot-gal(Soused Roe of Alaska Pollack) Packaged under Modified Atmosphere
Extension of Shelf-life of the Low-salted Myungran Jeot-gal(Soused Roe of Alaska Pollack) Packaged under Modified Atmosphere
Hyung-Taek Lim, | 한국식품과학회 | 2002 ,
354
Comparisons of Lipid, Fatty Acids and Tocopherols of Different Buckwheat Species
Comparisons of Lipid, Fatty Acids and Tocopherols of Different Buckwheat Species
Sun Lim Kim, | 한국식품과학회 | 2002 ,
355
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
Ji-Hoon Kim, | 한국식품과학회 | 2002 ,
356
Application of the Electronic Nose and Artificial Neural Network System to Quality of the Stored Soymilk
Application of the Electronic Nose and Artificial Neural Network System to Quality of the Stored Soymilk
Eun-Young Park, | 한국식품과학회 | 2002 ,
357
Analysis of Volatile Compounds in Bulgogi
Analysis of Volatile Compounds in Bulgogi
In Hee Cho, | 한국식품과학회 | 2002 ,
358
Comparison of Volatile Compounds in Red Pepper (Capsicum annum L.) Powders from Differet Origins
Comparison of Volatile Compounds in Red Pepper (Capsicum annum L.) Powders from Differet Origins
Hae-Roung Jun, | 한국식품과학회 | 2002 ,
359
Improvement of Quality Characteristics of Mayonnaise with Blended Vegetable Oil
Improvement of Quality Characteristics of Mayonnaise with Blended Vegetable Oil
Jae-Wook Kim, | 한국식품과학회 | 2002 ,
360
Quinone Reductase Activity is Regulated by Isoflavones in an Organ-Specific Manner
Quinone Reductase Activity is Regulated by Isoflavones in an Organ-Specific Manner
Chong-Suk Kwon, | 한국식품과학회 | 2002 ,
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