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991
Analysis of Volatile Compounds in Bulgogi
Analysis of Volatile Compounds in Bulgogi
In Hee Cho, | 한국식품과학회 | 2002 ,
992
Comparison of Volatile Compounds in Red Pepper (Capsicum annum L.) Powders from Differet Origins
Comparison of Volatile Compounds in Red Pepper (Capsicum annum L.) Powders from Differet Origins
Hae-Roung Jun, | 한국식품과학회 | 2002 ,
993
Improvement of Quality Characteristics of Mayonnaise with Blended Vegetable Oil
Improvement of Quality Characteristics of Mayonnaise with Blended Vegetable Oil
Jae-Wook Kim, | 한국식품과학회 | 2002 ,
994
Quinone Reductase Activity is Regulated by Isoflavones in an Organ-Specific Manner
Quinone Reductase Activity is Regulated by Isoflavones in an Organ-Specific Manner
Chong-Suk Kwon, | 한국식품과학회 | 2002 ,
995
Preparation of Biodegradable Films Using Glue Plants
Preparation of Biodegradable Films Using Glue Plants
Jong-Whan Rhim, | 한국식품과학회 | 2002 ,
996
Influence of Lodging on Quality Characteristics of Rice
Influence of Lodging on Quality Characteristics of Rice
Jung Kak Suh, | 한국식품과학회 | 2002 ,
997
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
998
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Yu-Weon Lee, | 한국식품과학회 | 2002 ,
999
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Jin Man Kim, | 한국식품과학회 | 2002 ,
1000
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Ho-Hyun Lee, | 한국식품과학회 | 2002 ,
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