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371
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park, | 한국식품과학회 | 2001 ,
372
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Ung-Kyu Choi, | 한국식품과학회 | 2000 ,
373
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Mi-Yeon Kim, | 한국식품과학회 | 2000 ,
374
Selective Headspace Purge-and-Trap Method for the Analysis of Volatiles in Roast Pork and Roast Chicken
Selective Headspace Purge-and-Trap Method for the Analysis of Volatiles in Roast Pork and Roast Chicken
Ho-Nam Chun, | 한국식품과학회 | 2000 ,
375
Cytotoxic Triterpenoids on Human Cancer Cell Lines from Ixeris sonchifolia
Cytotoxic Triterpenoids on Human Cancer Cell Lines from Ixeris sonchifolia
Ha-Sook Chung, | 한국식품과학회 | 2000 ,
376
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Shin-Kyo Chung,, | 한국식품과학회 | 2001 ,
377
Chemical Compositions of 26Varieties of Korean Rice Straw
Chemical Compositions of 26Varieties of Korean Rice Straw
Young-Min Chung, | 한국식품과학회 | 2001 ,
378
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 ,
379
Effects of Microparticulated Soybean Powder and Its Preparation Condition on Textural Properties of Chundubu
Effects of Microparticulated Soybean Powder and Its Preparation Condition on Textural Properties of Chundubu
Kyung-Hyung Ku, | 한국식품과학회 | 2001 ,
380
Effects of Sesame Oil on Thermooxidative Stability of Soybean Oil
Effects of Sesame Oil on Thermooxidative Stability of Soybean Oil
Jisang Chung, | 한국식품과학회 | 2001 ,
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