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61
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Kyoung Sik Han, | 한국식품과학회 | 2002 ,
62
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Jin-Suk Han, | 한국식품과학회 | 2002 ,
63
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Seok-Kyu Park, | 한국식품과학회 | 2002 ,
64
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han, | 한국식품과학회 | 2001 ,
65
Korea green climate technology outlook, 2020
Korea green climate technology outlook, 2020
Han, Su-hyeon, 539.9-H233kk | Green Technology Center | 2020 539.9-H233kk,
66
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
67
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
68
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Sang-Bae Han, | 한국식품과학회 | 2001 ,
69
Development of Nucleic acid-protein Complex from Tuna Spermary and the Biological Activity
Development of Nucleic acid-protein Complex from Tuna Spermary and the Biological Activity
Jong Heon Shin, | 한국식품과학회 | 2001 ,
70
Effects of Specific Growth Rate on Production of Bacillus licheniformis Maltogenic Amylase in Recombinant escherichia coli
Effects of Specific Growth Rate on Production of Bacillus licheniformis Maltogenic Amylase in Recombinant escherichia coli
Myoung Dong Kim, | 한국식품과학회 | 1999 ,
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