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51
A Differential Game Approach to Formation Control
A Differential Game Approach to Formation Control
Dongbing Gu, | Institute of Electrical and Electronics Engineers | 2008 ,
52
Assessment of the Potential Allergenicity of Genetically Modified Soybeans and Soy-based Products
Assessment of the Potential Allergenicity of Genetically Modified Soybeans and Soy-based Products
Jae-Hwan Kim, | 한국식품과학회 | 2006 ,
53
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Sejong Oh, | 한국식품과학회 | 2006 ,
54
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Hyejeong Yun, | 한국식품과학회 | 2006 ,
55
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-fermented Food
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-fermented Food
Dong Chung Kim, | 한국식품과학회 | 2004 ,
56
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Dong-Ho Kim, | 한국식품과학회 | 2004 ,
57
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Sung-Hyeon Lee, | 한국식품과학회 | 2004 ,
58
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Mi-Youn Lim, | 한국식품과학회 | 2004 ,
59
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Seonhee Chae, | 한국식품과학회 | 2004 ,
60
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang, | 한국식품과학회 | 2004 ,
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