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261
Small and Large Deformation Rheological Behaviors of Commercial Hot Pepper-Soybean Pastes
Small and Large Deformation Rheological Behaviors of Commercial Hot Pepper-Soybean Pastes
Su-Jin Choi, | 한국식품과학회 | 2006 ,
262
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Jong-Kyung Lee, | 한국식품과학회 | 2006 ,
263
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee, | 한국식품과학회 | 2004 ,
264
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Conditions at Various Temperatures
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Conditions at Various Temperatures
Candace N. Burnette, | 한국식품과학회 | 2004 ,
265
THE NOTION OF PARTICIPANT OBSERVATION IN PEER GROUP RESEARCH
THE NOTION OF PARTICIPANT OBSERVATION IN PEER GROUP RESEARCH
Chul In Yoo, | 한국문화인류학회 | 1988 ,
266
Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)
Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)
Su-Jin Choi, | 한국식품과학회 | 2005 ,
267
Ultra- and Nano-Filtration Process Optimization of Isoflavones and Oligosaccharides from Sunmul
Ultra- and Nano-Filtration Process Optimization of Isoflavones and Oligosaccharides from Sunmul
Woo Jung Kim, | 한국식품과학회 | 2005 ,
268
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Ho Moon Seog, | 한국식품과학회 | 2005 ,
269
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Ju Woon Lee, | 한국식품과학회 | 2005 ,
270
Effect of Sugars on Thermal Gelation of Surimi Sols
Effect of Sugars on Thermal Gelation of Surimi Sols
Seung Taik Lim, | 한국식품과학회 | 2005 ,
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