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51
Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork
Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork
Jee-Yeon Kim, | 한국식품과학회 | 2006 ,
52
Hypocholesterolemic Soybean Peptide (IAVP) Inhibits HMG-CoA Reductase in a Competitive Manner
Hypocholesterolemic Soybean Peptide (IAVP) Inhibits HMG-CoA Reductase in a Competitive Manner
Valeriy V. Pak, | 한국식품과학회 | 2005 ,
53
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Hak-Gil Chang, | 한국식품과학회 | 2003 ,
54
Effect of Chongkuljang on Blood Glucose and Lipid Profile in Neonatal Streptozotocin-induced Diabetic Rats
Effect of Chongkuljang on Blood Glucose and Lipid Profile in Neonatal Streptozotocin-induced Diabetic Rats
Min-Jung Kang, | 한국식품과학회 | 2003 ,
55
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Min Jeong Kim, | 한국식품과학회 | 2003 ,
56
Headspace Analyses of Perilla frutescens var. acuta Kudo by Solid-Phase Microextraction Using Diverse Fibers
Headspace Analyses of Perilla frutescens var. acuta Kudo by Solid-Phase Microextraction Using Diverse Fibers
Hyang-Sook Choi, | 한국식품과학회 | 2003 ,
57
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Won Sik Kong, | 한국식품과학회 | 2003 ,
58
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures : Resolution of Fatty Acid Methyl Esters by Ag+-Chromatography and Their Identification by GC-MS Using 4, 4-dimethyloxazoline Derivatives
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures : Resolution of Fatty Acid Methyl Esters by Ag+-Chromatography and Their Identification by GC-MS Using 4, 4-dimethyloxazoline Derivatives
Seong-Jin Kim, | 한국식품과학회 | 2003 ,
59
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
Moo Key Kim, | 한국식품과학회 | 2003 ,
60
Identification and Partial Characterization of Lacticin JW3, a Bacteriocin Produced by Lactococcus lactis JW3 Isolated from Commercial Swiss Cheese Products
Identification and Partial Characterization of Lacticin JW3, a Bacteriocin Produced by Lactococcus lactis JW3 Isolated from Commercial Swiss Cheese Products
Min-Yong Jung, | 한국식품과학회 | 2000 ,
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