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621
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Dong-Hyuk Shin, | 한국식품과학회 | 2001 ,
622
Antioxidative Effects of Natural Lecithin on Borage Oil
Antioxidative Effects of Natural Lecithin on Borage Oil
Uk Jung, | 한국식품과학회 | 2001 ,
623
Inhibitory Effects of Ninety Nine Korean Plants on Human Immunodeficiency Virus Type 1 Protease Activity
Inhibitory Effects of Ninety Nine Korean Plants on Human Immunodeficiency Virus Type 1 Protease Activity
Jong Moon Hur, | KFN(한국식품영양과학회) | 2002 ,
624
운전자 설문을 통한 자동차 운전자의 실수 확률 추정
운전자 설문을 통한 자동차 운전자의 실수 확률 추정
이재인 ( Jae In Lee ), | 한국안전학회 | 2007 ,
625
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored Food Mite
Bo-Kyung Sung,, | 한국식품과학회 | 2004 ,
626
개량 강관네일링 공법을 이용한 사면 보강사례 연구
개량 강관네일링 공법을 이용한 사면 보강사례 연구
최동남 ( Dong Nam Choi ), | 한국안전학회 | 2007 ,
627
Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats
Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats
Hak-Gil Chang,, | 한국식품과학회 | 2004 ,
628
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Jeong-Jun Lee,, | 한국식품과학회 | 2004 ,
629
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
630
ASME 코드 케이스 N-597-2의 직관 국부허용두께의 새로운 제안
ASME 코드 케이스 N-597-2의 직관 국부허용두께의 새로운 제안
박재학 ( Jai Hak Park ), | 한국안전학회 | 2007 ,
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