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11
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
12
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
13
Antimicrobial Effect of Sophora angustifolia Extracts on Food-Borne Pathogens
Antimicrobial Effect of Sophora angustifolia Extracts on Food-Borne Pathogens
Ji Hyun Bae, | 한국식품과학회 | 2005 ,
14
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Ji Hyun Bae, | 한국식품과학회 | 2003 ,
15
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
Ji-Hoon Kim, | 한국식품과학회 | 2002 ,
16
Isolation of 4-Hydroxycinnamic Acid, 3-Methoxy-4-Hydroxycinnamic Acid, and 3,4-Dihydroxybenzoic Acid with Antioxidative and Antimicrobial Activity from Peanut(Arachis hypogaea)
Isolation of 4-Hydroxycinnamic Acid, 3-Methoxy-4-Hydroxycinnamic Acid, and 3,4-Dihydroxybenzoic Acid with Antioxidative and Antimicrobial Activity from Peanut(Arachis hypogaea)
Ji-Hyang Wee, | 한국식품과학회 | 2001 ,
17
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Ji Hyang Kim, | 한국식품과학회 | 2001 ,
18
화가에서 어머니로 : 신사임당을 둘러싼 담론의 역사
화가에서 어머니로 : 신사임당을 둘러싼 담론의 역사
박지현(Park Ji-Hyun), | 동양한문학회 | 2007 ,
19
지치추출물의 식중독성 미생물에 대한 항균효과
지치추출물의 식중독성 미생물에 대한 항균효과
배지현 ( Ji Hyun Bae ), | 한국식품과학회 | 2004 ,
20
땅콩껍질에서 항미생물 활성을 지닌 pratensein의 분리 및 동정
땅콩껍질에서 항미생물 활성을 지닌 pratensein의 분리 및 동정
위지향 ( Ji Hyang Wee ), | 한국식품과학회 | 2004 ,
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