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431
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
432
Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork
Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork
Jee-Yeon Kim, | 한국식품과학회 | 2006 ,
433
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Sun Lim Kim, | 한국식품과학회 | 2005 ,
434
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
435
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung Hee Lee, | 한국식품과학회 | 2003 ,
436
Analysis of Epoxidized Soybean Oil Migrated from PVC Wrap Film and Gasket into Foodstuffs
Analysis of Epoxidized Soybean Oil Migrated from PVC Wrap Film and Gasket into Foodstuffs
Young-Ho Lee, | 한국식품과학회 | 2003 ,
437
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Hye Jin Yi, | 한국식품과학회 | 2003 ,
438
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee, | 한국식품과학회 | 2003 ,
439
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
Young Shick Hong, | 한국식품과학회 | 2003 ,
440
Development of Optimized Feed Formulation Using Agricultural and Marine By-products
Development of Optimized Feed Formulation Using Agricultural and Marine By-products
Gyu Hong Han, | 한국식품과학회 | 2003 ,
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