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1
Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage
Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage
Eunyoung Hong, | 한국식품과학회 | 2006 ,
2
Protein Quality Evaluation of Cooked Hagfish (Eptatretus burgeri) Meats
Protein Quality Evaluation of Cooked Hagfish (Eptatretus burgeri) Meats
Eun-Young Hwang, | KFN(한국식품영양과학회) | 2002 ,
3
Microstructure of Titania Layers Formed by Plasma Electrolytic Oxidation (PEO) Method
Microstructure of Titania Layers Formed by Plasma Electrolytic Oxidation (PEO) Method
Myoung-Ryul Ok, | 한국부식방식학회(구)한국부식학회 | 2006 ,
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