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241
Effects of Heat Treatment of Brassica campestris (Baechu) on the Content of Moisture, Na+, Ca2+and Calmodulin Gene during Salting
Effects of Heat Treatment of Brassica campestris (Baechu) on the Content of Moisture, Na+, Ca2+and Calmodulin Gene during Salting
In-Kyung Park, | 한국식품과학회 | 2001 ,
242
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Suk-Shin Kim, | 한국식품과학회 | 2001 ,
243
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
244
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee, | 한국식품과학회 | 2002 ,
245
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Bong Jeun An, | 한국식품과학회 | 2002 ,
246
Storage Temperature Dependence on Caking of Food Powders
Storage Temperature Dependence on Caking of Food Powders
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
247
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
248
Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage
Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage
Young-Chan Kim, | 한국식품과학회 | 2002 ,
249
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
Joo-Shin Kim, | 한국식품과학회 | 2002 ,
250
Volatile Components in Commercial Imitation Crabmeats
Volatile Components in Commercial Imitation Crabmeats
Hau Yin Chung, | 한국식품과학회 | 2002 ,
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