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351
Determination of Pesticide Residues in Red-Pepper Powder by GC-ECD
Determination of Pesticide Residues in Red-Pepper Powder by GC-ECD
Mi-Gyung Lee, | 한국식품과학회 | 2002 ,
352
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Jin Man Kim, | 한국식품과학회 | 2002 ,
353
Comparison of Shelf-life in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Comparison of Shelf-life in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Jin-Woong Jeong, | 한국식품과학회 | 2002 ,
354
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim, | 한국식품과학회 | 2002 ,
355
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Hyun-Joo Ahn, | 한국식품과학회 | 2002 ,
356
Regulation of Apoptotic Cell Death in U937 Leukemia Cells by Fatty Acids
Regulation of Apoptotic Cell Death in U937 Leukemia Cells by Fatty Acids
Jin Hee Kim, | 한국식품과학회 | 2001 ,
357
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Byoungseung Yoo, | 한국식품과학회 | 2001 ,
358
Constituents of the Essential oil of Angelica tenuissima, an Aromatic Medicinal Plant
Constituents of the Essential oil of Angelica tenuissima, an Aromatic Medicinal Plant
Hyang-Sook Choi, | 한국식품과학회 | 2001 ,
359
Effect of Chitosan as a Coagulant on Shelf-life of Tofu Prepared in Commercialscale
Effect of Chitosan as a Coagulant on Shelf-life of Tofu Prepared in Commercialscale
Kyung Soo Lee, | 한국식품과학회 | 2001 ,
360
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim, | 한국식품과학회 | 2001 ,
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