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61
Analysis of Lipid Oxidation of Soybean Oil using the Portable Electronic Nose
Analysis of Lipid Oxidation of Soybean Oil using the Portable Electronic Nose
Young Min Yang, | 한국식품과학회 | 2000 ,
62
Anti-complementary Activity of Aliphatic Fatty Acids
Anti-complementary Activity of Aliphatic Fatty Acids
Jin Ok Yang, | 한국식품과학회 | 2001 ,
63
Screening of Gamma-irradiated Medicinal Herbs by Using a Microbiological Method (DEFT/APC)
Screening of Gamma-irradiated Medicinal Herbs by Using a Microbiological Method (DEFT/APC)
Kyeung Nam Oh, | 한국식품과학회 | 2002 ,
64
Anti-cancer Activity of the Oligosaccharide Fraction from Bovine Colostrum
Anti-cancer Activity of the Oligosaccharide Fraction from Bovine Colostrum
Seung-Hwan Lee, | 한국식품과학회 | 2002 ,
65
Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish
Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish
Sang-Duk Yi, | 한국식품과학회 | 2002 ,
66
Microbiological Identification of Beans Exposed to Gamma Irradiation (DEFT/APC Method)
Microbiological Identification of Beans Exposed to Gamma Irradiation (DEFT/APC Method)
Kyeung Nam Oh, | 한국식품과학회 | 2002 ,
67
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
68
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Sang-Duk Yi, | 한국식품과학회 | 2002 ,
69
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Boo-Yong Lee, | 한국식품과학회 | 2002 ,
70
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
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