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1
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Park, Shin-Young,, | 한국식품과학회 | 2007 ,
2
Call Types of Dybowski′s Brown Frog and Their Variations from Two Recording Areas
Call Types of Dybowski′s Brown Frog and Their Variations from Two Recording Areas
Park, Shi-Ryong, | 한국생태학회 | 2000 ,
3
Novel adaptive particle filter using adjusted variance and its application
Novel adaptive particle filter using adjusted variance and its application
Park, S. H, | 제어자동화시스템공학회 | 2010 ,
4
The Effect of Magnetic Field Annealing on the Texture of 2nd Recrystallization for a Deformed Fe-3.2%Si Steel Sheet
The Effect of Magnetic Field Annealing on the Texture of 2nd Recrystallization for a Deformed Fe-3.2%Si Steel Sheet
Byung Geol Kim, Su Dong Park, Shang Shu Kim, | 대한금속.재료학회 | 2004 ,
5
Impact of International Information Technology Transfer on National Productivity
Impact of International Information Technology Transfer on National Productivity
Jungsoo Park, | Informs | 2007 ,
6
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Heedon Choi, | 한국식품과학회 | 2004 ,
7
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
8
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Je-Min Choi, | 한국식품과학회 | 2005 ,
9
Estimation of Shelf Life Distribution of Seasoned Soybean Sprouts Using the Probability of Bacillus cereus Contamination and Growth
Estimation of Shelf Life Distribution of Seasoned Soybean Sprouts Using the Probability of Bacillus cereus Contamination and Growth
Dong Sun Lee, | 한국식품과학회 | 2006 ,
10
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 ,
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