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161
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Sang-Duk Yi, | 한국식품과학회 | 2002 ,
162
Effects of Drink Containing Mori Folium Extract on Blood Glucose and Lipid Composition in db/db Mice
Effects of Drink Containing Mori Folium Extract on Blood Glucose and Lipid Composition in db/db Mice
Ju-Eun Oh, | 한국식품과학회 | 2002 ,
163
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 ,
164
Effect of pH on Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure
Effect of pH on Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure
Myoung-Joo Moon, | 한국식품과학회 | 2001 ,
165
The Effects of Processing Conditions on the Properties of Chicken Feet Gelatin
The Effects of Processing Conditions on the Properties of Chicken Feet Gelatin
Juyeon Lim, | 한국식품과학회 | 2001 ,
166
Effects of Water Extracts of Spices on Fermentation and Enzyme Activities of Kimchi
Effects of Water Extracts of Spices on Fermentation and Enzyme Activities of Kimchi
Soon-Dong Kim, | 한국식품과학회 | 2000 ,
167
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Sang-Duk Yi, | 한국식품과학회 | 2000 ,
168
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
169
Rheological Characteristics of Hot-Water Extract Concentrates from Agastache rugosa O. Kuntze
Rheological Characteristics of Hot-Water Extract Concentrates from Agastache rugosa O. Kuntze
Boo-Yong Lee, | 한국식품과학회 | 2001 ,
170
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Won Jong Lee, | 한국식품과학회 | 2001 ,
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