본문

  1. Home
1000 Results:AA:SHI L 0.361 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
341
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
342
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Mi Yeon Park, | 한국식품과학회 | 2003 ,
343
Improvement of Detection Sensitivity of Listeria monocytogenes Using Crude Pediocin PA-1 by Polymerase Chain Reaction (PCR)
Improvement of Detection Sensitivity of Listeria monocytogenes Using Crude Pediocin PA-1 by Polymerase Chain Reaction (PCR)
Gi Sung Moon, | 한국식품과학회 | 2003 ,
344
Flow-Injection Liposome Immunoanalysis System for Potato Glycoaikaloid
Flow-Injection Liposome Immunoanalysis System for Potato Glycoaikaloid
Myunghee Kim, | 한국식품과학회 | 2003 ,
345
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Na-Young Lee, | 한국식품과학회 | 2003 ,
346
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Mun Seok Heo, | 한국식품과학회 | 2003 ,
347
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Han Seung Shin, | 한국식품과학회 | 2003 ,
348
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
Young Shick Hong, | 한국식품과학회 | 2003 ,
349
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Beong Sam Jeon, | 한국식품과학회 | 2003 ,
350
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong Suk Kim, | 한국식품과학회 | 2003 ,
처음이전30313233343536373839이후마지막