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163 Results:PP:SCIENCE PP:KOREAN SOCIETYOF FOOD SCIENCE 0.191 sec.
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141
Recent Progress in Enzymatic Production of Structured Lipids
Recent Progress in Enzymatic Production of Structured Lipids
Eun-Ju Kim, Suk Hoo Yoon, | Korean Societyof Food Science&Technology | 2003 ,
142
U.S. Food and Drug Administration Requirements for the Processing of Low-Acid Canned Foods
U.S. Food and Drug Administration Requirements for the Processing of Low-Acid Canned Foods
William R. Cole, Sangsuk Oh, | Korean Societyof Food Science&Technology | 2003 ,
143
The Channels of Starch Granules
The Channels of Starch Granules
John E. Fannon, Jonathan A. Gray, Ninik Gunawan,, | Korean Societyof Food Science&Technology | 2003 ,
144
The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
Kenshiro Fujimoto, | Korean Societyof Food Science&Technology | 2003 ,
145
Flow Behavior of Korean Honey
Flow Behavior of Korean Honey
Chion Kim, Yoon-Hyuk Chang, Byoungseung Yoo, | Korean Societyof Food Science&Technology | 2003 ,
146
Flavonoid Content of Some Korean Medicinal Plants
Flavonoid Content of Some Korean Medicinal Plants
Hye Young Kim, Mun Hui Kang, | Korean Societyof Food Science&Technology | 2003 ,
147
Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii)Internal Organ
Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii)Internal Organ
Mi-Hui Son, Ji-Hui Park, Seung-Cheol Lee, | Korean Societyof Food Science&Technology | 2003 ,
148
Monitoring of Listeria monocytogenes in an Ice Cream Manufacturing Plant in Korea
Monitoring of Listeria monocytogenes in an Ice Cream Manufacturing Plant in Korea
Gyung-Jin Bahk, Yong-Su Kim, Eun-Ha Shin, Woo-Sup, | Korean Societyof Food Science&Technology | 2003 ,
149
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
So-Young Ryu, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yon, | Korean Societyof Food Science&Technology | 2003 ,
150
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Kyoung-Eun Yeo, Sung-Bin Cho, Woo-Jung Kim, | Korean Societyof Food Science&Technology | 2003 ,
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