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271
Control of Listeria monocytogenes in Groun Beef by Lactococcal Bacteriocins
Control of Listeria monocytogenes in Groun Beef by Lactococcal Bacteriocins
Hye Jung Park, | 한국식품과학회 | 2001 ,
272
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Yeun Hong, | 한국식품과학회 | 2002 ,
273
Changes in Physicochemical Properties of Barley Germ during Roasting
Changes in Physicochemical Properties of Barley Germ during Roasting
Ho-Moon Seog, | 한국식품과학회 | 2002 ,
274
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
Hee-Gon Kang, | 한국식품과학회 | 2002 ,
275
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Young Soo Gyoung, | 한국식품과학회 | 2002 ,
276
Conjugated Linoleic Acid as a Supplemental Nutrient for Common Carp(Cyprinus carpio)
Conjugated Linoleic Acid as a Supplemental Nutrient for Common Carp(Cyprinus carpio)
Byeong-Dae Choi, | 한국식품과학회 | 2002 ,
277
Headspace Analysis of Robus coreanus Berry by Solid-phase Microextraction and Its Sniffing Test by Gas Chromatography-olfactometry
Headspace Analysis of Robus coreanus Berry by Solid-phase Microextraction and Its Sniffing Test by Gas Chromatography-olfactometry
Hyang-Sook Choi, | 한국식품과학회 | 2002 ,
278
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Hyang-Sook Choi, | 한국식품과학회 | 2002 ,
279
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Jun Ho Lee, | 한국식품과학회 | 2001 ,
280
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Hyun-Ku Kim, | 한국식품과학회 | 2001 ,
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