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251
Suitability of Overlay Method for Recovery of Heat-Injured Listeria monocytogenes and Salmonella typhimurium
Suitability of Overlay Method for Recovery of Heat-Injured Listeria monocytogenes and Salmonella typhimurium
Sun-Young Lee, | 한국식품과학회 | 2001 ,
252
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Byoungseung Yoo,, | 한국식품과학회 | 2001 ,
253
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Sung-Hee Cho, | 한국식품과학회 | 2001 ,
254
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Dong-Hyuk Shin, | 한국식품과학회 | 2001 ,
255
Percolating Government for To Contraction
Percolating Government for To Contraction
Sun Woo Lee, | 한국언어학회 | 1985 ,
256
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment
Jung-Mi Yun,, | 한국식품과학회 | 2004 ,
257
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Bo-Kyung Sung,, | 한국식품과학회 | 2004 ,
258
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
259
ASME 코드 케이스 N-597-2의 직관 국부허용두께의 새로운 제안
ASME 코드 케이스 N-597-2의 직관 국부허용두께의 새로운 제안
박재학 ( Jai Hak Park ), | 한국안전학회 | 2007 ,
260
시계열로 분석한 한국사회의 사회안전지표
시계열로 분석한 한국사회의 사회안전지표
신창섭 ( Chang Sub Shin ), | 한국안전학회 | 2006 ,
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