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1
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In Duck Choi, | 한국식품과학회 | 2003 ,
2
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In Duck Choi, | 한국식품과학회 | 2003 ,
3
Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality
Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality
In Duck Choi, Jung-Rok Son, Ha-Cheol Hong, Jeom-, | Korean Societyof Food Science&Technology | 2006 ,
4
Effect of the Salt Concentration on the Radiation Sensitivity of Some Fermentative Microorganisms Inhabiting Salted and Fermented Food
Effect of the Salt Concentration on the Radiation Sensitivity of Some Fermentative Microorganisms Inhabiting Salted and Fermented Food
Dong-Ho Kim, Hyun Pa Song, In-Duck Choi, Byung-Ke, | Korean Societyof Food Science&Technology | 2004 ,
5
Irradiated Foods Detection by Thermoluminescence (TL) and DEFT/APC Analysis
Irradiated Foods Detection by Thermoluminescence (TL) and DEFT/APC Analysis
In-Duck Choi, Eun-Kyoung Kang, Jae-Seung Yang, | Korean Societyof Food Science&Technology | 2004 ,
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