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281
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
In-Seon Park, | 한국식품과학회 | 2002 ,
282
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Do-Hyung Kim, | 한국식품과학회 | 2002 ,
283
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim, | 한국식품과학회 | 2002 ,
284
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Dae Young Kwon, | 한국식품과학회 | 2002 ,
285
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han, | 한국식품과학회 | 2001 ,
286
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Eung-Soo Han, | 한국식품과학회 | 2000 ,
287
Inactivation of Ascorbate Oxidase by Hurdle Technology with Heat, pH and Ultrasound
Inactivation of Ascorbate Oxidase by Hurdle Technology with Heat, pH and Ultrasound
Jeong-Yoon Ku, | 한국식품과학회 | 2000 ,
288
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Kook Bok Chin, | 한국식품과학회 | 2000 ,
289
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
290
Effects of Hydroquinone on Wheat Gluten Extrusion
Effects of Hydroquinone on Wheat Gluten Extrusion
Bong Kyung Koh, | 한국식품과학회 | 2000 ,
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