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611
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 ,
612
Korea green climate technology outlook, 2020
Korea green climate technology outlook, 2020
Han, Su-hyeon, 539.9-H233kk | Green Technology Center | 2020 539.9-H233kk,
613
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Ung-Kyu Choi, | 한국식품과학회 | 2000 ,
614
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Peptide from Turban Shell(Turbo cornutus)
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Peptide from Turban Shell(Turbo cornutus)
Yong-Hyun Kim, | 한국식품과학회 | 2000 ,
615
Migration of Preservative from Antimicrobial Polymer Coating into Water
Migration of Preservative from Antimicrobial Polymer Coating into Water
Jin-Ok Choi, | 한국식품과학회 | 2001 ,
616
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Byoungseung Yoo,, | 한국식품과학회 | 2001 ,
617
Rheological Characteristics of Hot-Water Extract Concentrates from Agastache rugosa O. Kuntze
Rheological Characteristics of Hot-Water Extract Concentrates from Agastache rugosa O. Kuntze
Boo-Yong Lee, | 한국식품과학회 | 2001 ,
618
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 ,
619
Chemical Compositions of 26Varieties of Korean Rice Straw
Chemical Compositions of 26Varieties of Korean Rice Straw
Young-Min Chung, | 한국식품과학회 | 2001 ,
620
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Sung-Hee Cho, | 한국식품과학회 | 2001 ,
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