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381
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Suk-Shik Kim, | 한국식품과학회 | 2001 ,
382
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Bong Jeun An, | 한국식품과학회 | 2002 ,
383
Influence of Lodging on Chemical Composition and Contamination of Rice
Influence of Lodging on Chemical Composition and Contamination of Rice
Shi Chun Pei, | 한국식품과학회 | 2002 ,
384
Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage
Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage
Li-Fei Wang, | 한국식품과학회 | 2002 ,
385
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Kyoung Sik Han, | 한국식품과학회 | 2002 ,
386
Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
Jae-Kwon Lee, | 한국식품과학회 | 2002 ,
387
Extension of Shelf-life of the Low-salted Myungran Jeot-gal(Soused Roe of Alaska Pollack) Packaged under Modified Atmosphere
Extension of Shelf-life of the Low-salted Myungran Jeot-gal(Soused Roe of Alaska Pollack) Packaged under Modified Atmosphere
Hyung-Taek Lim, | 한국식품과학회 | 2002 ,
388
Influence of Lodging on Quality Characteristics of Rice
Influence of Lodging on Quality Characteristics of Rice
Jung Kak Suh, | 한국식품과학회 | 2002 ,
389
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Yu-Weon Lee, | 한국식품과학회 | 2002 ,
390
Development of Packaging Techniques to Prolong the Self-life of Oyster Mushroom(Pleurotus ostreatus) Using Recycled Pulp and Polypropylene Film
Development of Packaging Techniques to Prolong the Self-life of Oyster Mushroom(Pleurotus ostreatus) Using Recycled Pulp and Polypropylene Film
Jae-Kyung Yang, | 한국식품과학회 | 2002 ,
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