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1
Antimicrobial Effect of Bifidobacterium breve and Bifidobacterium infantis against Salmonella Typhimurium KCTC 1925 and E. coli O157:H7 ATCC 43895
Antimicrobial Effect of Bifidobacterium breve and Bifidobacterium infantis against Salmonella Typhimurium KCTC 1925 and E. coli O157:H7 ATCC 43895
Jeong-Weon Kim, | 한국식품과학회 | 2002 ,
2
Antioxidative Activity of Flavonoid on Oxidation of Human Low Density Lipoprotein Induced by Macrophages and Copper
Antioxidative Activity of Flavonoid on Oxidation of Human Low Density Lipoprotein Induced by Macrophages and Copper
Beung Ho Ryu, | 한국식품과학회 | 2002 ,
3
Comparison of Shelf-life in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Comparison of Shelf-life in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Jin-Woong Jeong, | 한국식품과학회 | 2002 ,
4
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Hyang-Sook Choi, | 한국식품과학회 | 2002 ,
5
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim, | 한국식품과학회 | 2002 ,
6
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Hyun-Joo Ahn, | 한국식품과학회 | 2002 ,
7
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Dae Young Kwon, | 한국식품과학회 | 2002 ,
8
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Seog-Won Lee, | 한국식품과학회 | 2002 ,
9
A New Reaction Scheme for the Starch Hydrolysis and Temperature Policy Influence during Mashing
A New Reaction Scheme for the Starch Hydrolysis and Temperature Policy Influence during Mashing
C. Brandam, | 한국식품과학회 | 2002 ,
10
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Byoung-Ju Choi, | 한국식품과학회 | 2002 ,
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