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31
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Duk Bong Cho, Hye Young Seo, Kyong Su Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
32
Monitoring of Listeria monocytogenes in an Ice Cream Manufacturing Plant in Korea
Monitoring of Listeria monocytogenes in an Ice Cream Manufacturing Plant in Korea
Gyung-Jin Bahk, Yong-Su Kim, Eun-Ha Shin, Woo-Sup, | Korean Societyof Food Science&Technology | 2003 ,
33
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Kyong Su Kim, Hye Young Seo, | Korean Societyof Food Science&Technology | 2003 ,
34
Leakage Currents in Ti-O/Ta2O5 Thin Film Deposited on Ta/TI/Al2O3
Leakage Currents in Ti-O/Ta2O5 Thin Film Deposited on Ta/TI/Al2O3
Hyun-Ju Kim,Jae-Sung Song,In-Sung Kim,Sang-Su Kim, | 대한금속.재료학회 | 2003 ,
35
Prediction of Lateral Behavior of Single and Group Piles using Artificial Neural Networks
Prediction of Lateral Behavior of Single and Group Piles using Artificial Neural Networks
Byung Tak Kim,Young Su Kim,Sang Ho Lee, | 대한토목학회 | 2001 ,
36
A Study on The Measurement of Plastic Zone and Crack Growth Length At The Crack Tip Under Cyclic Loading Using ESPI System
A Study on The Measurement of Plastic Zone and Crack Growth Length At The Crack Tip Under Cyclic Loading Using ESPI System
Kyung-Su Kim, Ki-Sung Kim and Chun-Sik Shim (Kore, | 국제구조공학회 | 2003 ,
37
Mineralogy of manganese ores
Mineralogy of manganese ores
김수진, 458.4629-김56미 | 김수진 | 2021 458.4629-김56미,
38
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim, | 한국축산식품학회 | 2006 ,
39
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
40
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
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