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21
주문형 멀티캐스팅 기법을 사용한 새로운 MOD 시스템의 구현
주문형 멀티캐스팅 기법을 사용한 새로운 MOD 시스템의 구현
김영준 ( Kim Yeong Jun ), | 한국정보처리학회 | 2003 ,
22
Estimation of Shelf Life Distribution of Seasoned Soybean Sprouts Using the Probability of Bacillus cereus Contamination and Growth
Estimation of Shelf Life Distribution of Seasoned Soybean Sprouts Using the Probability of Bacillus cereus Contamination and Growth
Dong Sun Lee, | 한국식품과학회 | 2006 ,
23
Predictive Modeling of the Growth and Survival of Listeria monocytogenes Using a Response Surface Model
Predictive Modeling of the Growth and Survival of Listeria monocytogenes Using a Response Surface Model
Sung-Sik Jin, | 한국식품과학회 | 2006 ,
24
Effects of Temperature, pH, and Potassium Lactate on Growth of Listeria monocytogenes in Broth
Effects of Temperature, pH, and Potassium Lactate on Growth of Listeria monocytogenes in Broth
Sung Sik Jin, | 한국식품과학회 | 2005 ,
25
Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)
Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)
Sun Mee Lee, | 한국식품과학회 | 2005 ,
26
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung Hee Lee, | 한국식품과학회 | 2003 ,
27
Effects of an Antioxidant Mixture on Skin Tissue and Serum Lipid Composit
Effects of an Antioxidant Mixture on Skin Tissue and Serum Lipid Composit
Sung-Hee Lee, | 한국식품과학회 | 2002 ,
28
Optimization of Hydrolysis and Extraction Conditions for Isoflavones in Defatted Soybean Meal
Optimization of Hydrolysis and Extraction Conditions for Isoflavones in Defatted Soybean Meal
Ki-Suk Jeon, | 한국식품과학회 | 1999 ,
29
In vitro 상에서 유자(Citrus junos SIEB ex TANAKA) 용매 추출물의 암세포 억제효과 및 항산화성
In vitro 상에서 유자(Citrus junos SIEB ex TANAKA) 용매 추출물의 암세포 억제효과 및 항산화성
유경미 ( Yu Gyeong Mi ), | 한국식품과학회 | 2004 ,
30
젓갈의 첨가가 김치의 품질에 미치는 영향
젓갈의 첨가가 김치의 품질에 미치는 영향
고영태 ( Go Yeong Tae ), | 한국식품과학회 | 2004 ,
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