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351
Contribution of 2,4-Decadienal and Fish Oil to Volatile Formation in the Maillard Reaction of Taurine with Xylose
Contribution of 2,4-Decadienal and Fish Oil to Volatile Formation in the Maillard Reaction of Taurine with Xylose
Byeong-Dae Choi, | 한국식품과학회 | 2000 ,
352
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 ,
353
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
354
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Ho-Hyun Lee, | 한국식품과학회 | 2002 ,
355
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
356
Effects of Soy Extract and Sex on Serum and Liver Lipid Levels of the Rat
Effects of Soy Extract and Sex on Serum and Liver Lipid Levels of the Rat
Yong-Soon Choi, | 한국식품과학회 | 2002 ,
357
Quality Characteristics of Barley β-Glucan Enriched Grains Fabricated by Extrusion Forming
Quality Characteristics of Barley β-Glucan Enriched Grains Fabricated by Extrusion Forming
Young-Tack Lee, | 한국식품과학회 | 2000 ,
358
향토음식업 발전방안 연구 -수요자 선호도 분석을 중심으로-
향토음식업 발전방안 연구 -수요자 선호도 분석을 중심으로-
유덕기 ( Duck Ki Yoo ), | 한국식품유통학회 | 2006 ,
359
초점집단 인터뷰를 통해 본 위성DMB 초기채택자의 채택 동기 및 이용행태
초점집단 인터뷰를 통해 본 위성DMB 초기채택자의 채택 동기 및 이용행태
김대호 ( Dae Ho Kim ) ,, | 한국언론학회 | 2006 ,
360
Screening for Plants to Suppress Oxidation of Pulmonary Microsome Exposed to Cigarette Smoke
Screening for Plants to Suppress Oxidation of Pulmonary Microsome Exposed to Cigarette Smoke
Daeseok Han, | 한국식품과학회 | 1999 ,
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