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1
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
2
Characteristics of Taste Components of Commercial Kochujang
Characteristics of Taste Components of Commercial Kochujang
Hae Kyong Park, | 한국식품과학회 | 2003 ,
3
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park, | 한국식품과학회 | 2002 ,
4
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 ,
5
Synthesis, Structural Characterization, and Photoluminescence Properties of SiOχ Nanowires Prepared Using a Palladium Catalyst
Synthesis, Structural Characterization, and Photoluminescence Properties of SiOχ Nanowires Prepared Using a Palladium Catalyst
Hyoun Woo Kim, | 한국물리학회 | 2007 ,
6
Fabrication and Characteristics of 01.12 ㎛ single and couble-Recessed Gate AlGaAs/InGaAs/GaAs PHEMTs Using a SiNx Pre-Passivation Layer
Fabrication and Characteristics of 01.12 ㎛ single and couble-Recessed Gate AlGaAs/InGaAs/GaAs PHEMTs Using a SiNx Pre-Passivation Layer
Jong-Won Lim, | 한국물리학회 | 2007 ,
7
Teragertz Generation in Quasi-Phase-Matching Structures Using Femtosecond Laser Pulses
Teragertz Generation in Quasi-Phase-Matching Structures Using Femtosecond Laser Pulses
Nan Ei Yu, | 한국물리학회 | 2007 ,
8
Poing-Defect Study of CuAISe₂(112) Layers Post-Annealed in Various Ambient
Poing-Defect Study of CuAISe₂(112) Layers Post-Annealed in Various Ambient
Kwang-joon Hong., | 한국물리학회 | 2006 ,
9
Characteristic Flavor Compounds of Commercial Soybean Paste
Characteristic Flavor Compounds of Commercial Soybean Paste
Hae-Kyong Park, Bogim Gil, Jong-Kyu Kim, | Korean Societyof Food Science&Technology | 2003 ,
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