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61
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
62
Processing Flaxseed for Food and Feed Uses
Processing Flaxseed for Food and Feed Uses
Dennis Wiesenborn, | 한국식품과학회 | 2005 ,
63
Antimicrobial Effects of 8-Quinolinol
Antimicrobial Effects of 8-Quinolinol
Young-Mi Kim, | 한국식품과학회 | 2006 ,
64
Effect of Purified Green Tea Catechins on Cytosolic Phospholipase A₂ and Arachidonic Acid Release in Human Gastrointestinal Cancer Cell Lines
Effect of Purified Green Tea Catechins on Cytosolic Phospholipase A₂ and Arachidonic Acid Release in Human Gastrointestinal Cancer Cell Lines
Jungil Hong, | 한국식품과학회 | 2006 ,
65
Predictive Modeling of the Growth and Survival of Listeria monocytogenes Using a Response Surface Model
Predictive Modeling of the Growth and Survival of Listeria monocytogenes Using a Response Surface Model
Sung-Sik Jin, | 한국식품과학회 | 2006 ,
66
Serial Flow Microwave Thermal Process System for Liquid Foods
Serial Flow Microwave Thermal Process System for Liquid Foods
Young Jin Kim, | 한국식품과학회 | 2005 ,
67
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
68
Antimicrobial, Anti-inflammatory, and Anti-oxidative Activities of Scilla scilloides (Lindl.) Druce Root Extract
Antimicrobial, Anti-inflammatory, and Anti-oxidative Activities of Scilla scilloides (Lindl.) Druce Root Extract
Eun-Ju Yeo, | 한국식품과학회 | 2006 ,
69
Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle
Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle
Young Min Choi, | 한국식품과학회 | 2005 ,
70
Effect of Lactate and Corn Steep Liquor on the Production of Bacterial Cellulose by Gluconacetobacter persimmonis KJ145(T)
Effect of Lactate and Corn Steep Liquor on the Production of Bacterial Cellulose by Gluconacetobacter persimmonis KJ145(T)
Se Young Jang, | 한국식품과학회 | 2005 ,
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