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581
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
582
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Won Sik Kong, | 한국식품과학회 | 2003 ,
583
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Han Seung Shin, | 한국식품과학회 | 2003 ,
584
Volatile Compounds of Cnidium officinale MAKINO
Volatile Compounds of Cnidium officinale MAKINO
Mi Sook Chung, | 한국식품과학회 | 2003 ,
585
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Marcia Nitschke, | 한국식품과학회 | 2003 ,
586
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Yeong Soo Park, | 한국식품과학회 | 2003 ,
587
Morphological Change and RS Level of RS Mixture with Cross-linked RS4 Granule during In Vitro Digestion
Morphological Change and RS Level of RS Mixture with Cross-linked RS4 Granule during In Vitro Digestion
Mal Shick Shin, | 한국식품과학회 | 2003 ,
588
Detection for Irradiated Cereals by Maximum Viscosity in Amylograph
Detection for Irradiated Cereals by Maximum Viscosity in Amylograph
Sang-Duk Yi, | 한국식품과학회 | 2000 ,
589
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung Hee Kim, | 한국식품과학회 | 2003 ,
590
The Relationship Between Sensory Quality and Market Price of Rice in Korea
The Relationship Between Sensory Quality and Market Price of Rice in Korea
Sang Sook Kim, | 한국식품과학회 | 2000 ,
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