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211
Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork
Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork
Jee-Yeon Kim, | 한국식품과학회 | 2006 ,
212
Inhibitory Effects of Ulmus parvifolia and Liriope platyphylla Wang et Tang on Histamine Release from Rat Peritoneal Mast Cells
Inhibitory Effects of Ulmus parvifolia and Liriope platyphylla Wang et Tang on Histamine Release from Rat Peritoneal Mast Cells
Su Ok Yang, | 한국식품과학회 | 2006 ,
213
A Dipstick-Type Electrochemical Immunosensor for The Detection of The Organophosphorus Insecticide Fenthion
A Dipstick-Type Electrochemical Immunosensor for The Detection of The Organophosphorus Insecticide Fenthion
Young Ae Cho, | 한국식품과학회 | 2005 ,
214
Optimum Conditions for the Extraction of Effective Substances from the Stem of Opuntia fiscus-indica
Optimum Conditions for the Extraction of Effective Substances from the Stem of Opuntia fiscus-indica
Gee-Dong Lee, | 한국식품과학회 | 2005 ,
215
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Seon-Young Lee, | 한국식품과학회 | 2003 ,
216
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Yun Kyung Choi, | 한국식품과학회 | 2003 ,
217
Biodegradation of Cast Soy Protein Films by Aspergillus oryzae and Bacillus subtilis
Biodegradation of Cast Soy Protein Films by Aspergillus oryzae and Bacillus subtilis
Jong Whan Rhim, | 한국식품과학회 | 2003 ,
218
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Nam Ju Kim, | 한국식품과학회 | 2003 ,
219
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga Hyung Hong, | 한국식품과학회 | 2003 ,
220
Characteristics of Fig-added Traditional Kochujang
Characteristics of Fig-added Traditional Kochujang
Young-Soo Kim, | 한국식품과학회 | 2002 ,
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