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281
Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish
Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish
Sang-Duk Yi, | 한국식품과학회 | 2002 ,
282
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
Ji-Hoon Kim, | 한국식품과학회 | 2002 ,
283
Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Pahn-Shick Chang, | 한국식품과학회 | 2002 ,
284
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence(TL) Characteristics and Pulsed Photostimulated Luminescence(PPSL) of Ramen (Instant Noodle) Soup Powders Irradiated on Different Particle Size
Sang-Duk Yi, | 한국식품과학회 | 2002 ,
285
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Song-Ja Bae, | 한국식품과학회 | 2002 ,
286
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Boo-Yong Lee, | 한국식품과학회 | 2002 ,
287
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Kwang-Ho Lee, | 한국식품과학회 | 2001 ,
288
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Sang-Duk Yi, | 한국식품과학회 | 2000 ,
289
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
290
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 ,
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