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151
Changes in Composition of Pea during Germination, Microwave Treatment and Drying
Changes in Composition of Pea during Germination, Microwave Treatment and Drying
Pavel Kadlec, | 한국식품과학회 | 2003 ,
152
The Relationship between Protease and Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
The Relationship between Protease and Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Mi-Yeon Park, | 한국식품과학회 | 2003 ,
153
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Marcia Nitschke, | 한국식품과학회 | 2003 ,
154
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Beong Sam Jeon, | 한국식품과학회 | 2003 ,
155
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Si Kyung Lee, | 한국식품과학회 | 2003 ,
156
Morphological Change and RS Level of RS Mixture with Cross-linked RS4 Granule during In Vitro Digestion
Morphological Change and RS Level of RS Mixture with Cross-linked RS4 Granule during In Vitro Digestion
Mal Shick Shin, | 한국식품과학회 | 2003 ,
157
Antibacterial Activity of Chitosan Acetate on Food-borne Enteropathogenic Bacteria
Antibacterial Activity of Chitosan Acetate on Food-borne Enteropathogenic Bacteria
Jee Hye Park, | 한국식품과학회 | 2003 ,
158
Identification and Partial Characterization of Lacticin JW3, a Bacteriocin Produced by Lactococcus lactis JW3 Isolated from Commercial Swiss Cheese Products
Identification and Partial Characterization of Lacticin JW3, a Bacteriocin Produced by Lactococcus lactis JW3 Isolated from Commercial Swiss Cheese Products
Min-Yong Jung, | 한국식품과학회 | 2000 ,
159
Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation
Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation
Byung Sun Kang, | 한국식품과학회 | 2003 ,
160
Molecular Cloning and Characterization of a Thennostable Pullulanase from a Thermus Strain IM6501
Molecular Cloning and Characterization of a Thennostable Pullulanase from a Thermus Strain IM6501
Tae-Jip Kim, | 한국식품과학회 | 2000 ,
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