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1
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Jeong Yeon Kim, | 한국식품과학회 | 2006 ,
2
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
3
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Hye Jin Yi, | 한국식품과학회 | 2003 ,
4
EO Performances of Flexible TN-LCD using in-situ Ultraviolet Exposure during Imidization of Polyimide on the Polymer Film
EO Performances of Flexible TN-LCD using in-situ Ultraviolet Exposure during Imidization of Polyimide on the Polymer Film
Hyun Chan Moon, | 한국전기전자재료학회 | 2005 ,
5
Progress of Physics Studies in the Hanbit Mirror Device
Progress of Physics Studies in the Hanbit Mirror Device
K.-I. You, | 한국물리학회 | 2006 ,
6
X-ray Structure and Alkyl Ammonium Recognition of Quadruply Bridged Calix[6]arene : A Selective Inclusion of Primary Alkyl Ammonium with Calix[6]arene
X-ray Structure and Alkyl Ammonium Recognition of Quadruply Bridged Calix[6]arene : A Selective Inclusion of Primary Alkyl Ammonium with Calix[6]arene
Lee Young Ju, | 대한화학회 | 2006 ,
7
Classification of Meat-Based Listeria monocytogenes Using Whole-Cell Protein Patterns and Serotyping Analysis
Classification of Meat-Based Listeria monocytogenes Using Whole-Cell Protein Patterns and Serotyping Analysis
Si Hong Park, Sang-Hoon Jung, Hyun-Joong Kim, Yun, | Korean Societyof Food Science&Technology | 2006 ,
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