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251
Toxicity of 5Bacillus cereus Enterotoxins in Human Cell Lines and Mice
Toxicity of 5Bacillus cereus Enterotoxins in Human Cell Lines and Mice
No A Lee, | 한국식품과학회 | 2006 ,
252
Characterization of Low Molecular Weight Polyphenols from Pine(Pinus radiata) Bark
Characterization of Low Molecular Weight Polyphenols from Pine(Pinus radiata) Bark
Sung Phil Mun, | 한국식품과학회 | 2006 ,
253
An Appllication of Surface Plasmon Resonance to Evaluation of Quallity Parameters of Soybean Oil during Frying
An Appllication of Surface Plasmon Resonance to Evaluation of Quallity Parameters of Soybean Oil during Frying
Bogim Gil, | 한국식품과학회 | 2006 ,
254
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chang Hyun Lee, | 한국식품과학회 | 2005 ,
255
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Yun-Kyung Choi, | 한국식품과학회 | 2006 ,
256
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Hae Kyung Chung, | 한국식품과학회 | 2005 ,
257
Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions
Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions
Byoungseung Yoo, | 한국식품과학회 | 2005 ,
258
Prevalence of Antibiotic Resistant Foodborne Bacteria Isolated in Korea
Prevalence of Antibiotic Resistant Foodborne Bacteria Isolated in Korea
Yun-Hee Chung, | 한국식품과학회 | 2005 ,
259
Changes of Cholesterol and Selenium Levels, and Fatty Acid Composition in Broiler Meat Fed with Garlic Powder
Changes of Cholesterol and Selenium Levels, and Fatty Acid Composition in Broiler Meat Fed with Garlic Powder
Yun-Ji Kim, | 한국식품과학회 | 2005 ,
260
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Hak-Gil Chang, | 한국식품과학회 | 2003 ,
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