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31
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 ,
32
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Han Seok Choi, | 한국식품과학회 | 2005 ,
33
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Mun Seok Heo, | 한국식품과학회 | 2003 ,
34
Antioxidative Effects of Traditional Korean Herbal Medicines on AAPH-induced Oxidative Damage
Antioxidative Effects of Traditional Korean Herbal Medicines on AAPH-induced Oxidative Damage
Seong-Gil Hong, | 한국식품과학회 | 2001 ,
35
Changes in Physicochemical Properties of Barley Germ during Roasting
Changes in Physicochemical Properties of Barley Germ during Roasting
Ho-Moon Seog, | 한국식품과학회 | 2002 ,
36
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Seog-Won Lee, | 한국식품과학회 | 2002 ,
37
Antibacterial Activity of Oleanolic Acid from Physalis angulata against Oral Pathogens
Antibacterial Activity of Oleanolic Acid from Physalis angulata against Oral Pathogens
Jae Seok Shim, | KFN(한국식품영양과학회) | 2002 ,
38
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog,, | 한국식품과학회 | 2004 ,
39
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Quality Improvement of Dried Jujubes through Selected Pre-treatments
Seok-Joong Kim, | 한국식품과학회 | 2004 ,
40
Supplementation of Safflower Seed Powder and Extracts Enhances Bone Metabolism in Rib-Fractured Rats
Supplementation of Safflower Seed Powder and Extracts Enhances Bone Metabolism in Rib-Fractured Rats
Hyun-Ju Seo, | KFN(한국식품영양과학회) | 2003 ,
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