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351
Characteristics of Kimchi Containing Paprika Instead of Hot Pepper
Characteristics of Kimchi Containing Paprika Instead of Hot Pepper
Hyun-Ju Kim, | 한국식품과학회 | 2001 ,
352
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Sang-Bae Han, | 한국식품과학회 | 2001 ,
353
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Won Jong Lee, | 한국식품과학회 | 2001 ,
354
Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Yong-Suk Kim, | 한국식품과학회 | 2001 ,
355
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Dong-Hyuk Shin, | 한국식품과학회 | 2001 ,
356
Tense - Lax Distinction for Stop Classification in English
Tense - Lax Distinction for Stop Classification in English
Dae-Won Kim, | 한국언어학회 | 1986 ,
357
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
Yong-Suk Kim,, | 한국식품과학회 | 2004 ,
358
강상형 합성교의 지점부 다이아프램 응력평가에 관한 연구
강상형 합성교의 지점부 다이아프램 응력평가에 관한 연구
김두환 ( Doo Hwan Kim ), | 한국안전학회 | 2007 ,
359
욕조에서의 전위분포 해석을 통한 전격재해 위험성 평가
욕조에서의 전위분포 해석을 통한 전격재해 위험성 평가
김종민 ( Chong Min Kim ), | 한국안전학회 | 2007 ,
360
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
Jin-Ah Kim,, | 한국식품과학회 | 2004 ,
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