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51
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Gi Tae Kim, | 한국식품과학회 | 2003 ,
52
Degradability of Multi-Degradable HDPE and LDPE Food Packaging Films
Degradability of Multi-Degradable HDPE and LDPE Food Packaging Films
Myoog-Soo Chung, | 한국식품과학회 | 2003 ,
53
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Eun Young Lee, | 한국식품과학회 | 2003 ,
54
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 ,
55
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2003 ,
56
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Beong Sam Jeon, | 한국식품과학회 | 2003 ,
57
Antibacterial Activity of Chitosan Acetate on Food-borne Enteropathogenic Bacteria
Antibacterial Activity of Chitosan Acetate on Food-borne Enteropathogenic Bacteria
Jee Hye Park, | 한국식품과학회 | 2003 ,
58
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 ,
59
Inhibitory Effect of Baechu Kimchi (Chinese Cabbage Kimch,) and Kakduki (Radish Kimchi) on Diethylnitrosamine and D-Galactosamine Induced Hepatocardnogenesis
Inhibitory Effect of Baechu Kimchi (Chinese Cabbage Kimch,) and Kakduki (Radish Kimchi) on Diethylnitrosamine and D-Galactosamine Induced Hepatocardnogenesis
Young Jin Kim, | 한국식품과학회 | 2000 ,
60
Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation
Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation
Byung Sun Kang, | 한국식품과학회 | 2003 ,
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