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21
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Eun Ju Park, | 한국식품과학회 | 2005 ,
22
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Hee Jung Ko, | 한국식품과학회 | 2003 ,
23
Anti-cancer Activity of the Oligosaccharide Fraction from Bovine Colostrum
Anti-cancer Activity of the Oligosaccharide Fraction from Bovine Colostrum
Seung-Hwan Lee, | 한국식품과학회 | 2002 ,
24
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Ung-Kyu Choi, | 한국식품과학회 | 2000 ,
25
Shelf Life Determination of Precooked Frozen Pork Cutlets
Shelf Life Determination of Precooked Frozen Pork Cutlets
Young-Chun Lee, | 한국식품과학회 | 2001 ,
26
Control and Binding in Korean
Control and Binding in Korean
Dong-Whee Yang, | 한국언어학회 | 1982 ,
27
Consonant Influence on Duration of Vowels in Korean
Consonant Influence on Duration of Vowels in Korean
Dong-Whee Yang, | 한국언어학회 | 1978 ,
28
Zero Anaphora in Korean
Zero Anaphora in Korean
Dong-Whee Yang, | 한국언어학회 | 1979 ,
29
Topicality in Anaphora Revisited
Topicality in Anaphora Revisited
Dong-Whee Yang, | 한국언어학회 | 1980 ,
30
Topicality in Anaphora
Topicality in Anaphora
Dong-Whee Yang, | 한국언어학회 | 1980 ,
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