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631
Analysis of Vibrio parahaemolyticus OMPs and Production of Antibodies against OMPs
Analysis of Vibrio parahaemolyticus OMPs and Production of Antibodies against OMPs
Soo-Min Kim, | 한국식품과학회 | 2005 ,
632
Effects of Intraperitoneal Administration of Lactococcus lactis ssp. lactis Cellular Fraction on Immune Response
Effects of Intraperitoneal Administration of Lactococcus lactis ssp. lactis Cellular Fraction on Immune Response
Ji Yeon Kim, | 한국식품과학회 | 2005 ,
633
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
Hae Roung Jun, | 한국식품과학회 | 2005 ,
634
Ultra- and Nano-Filtration Process Optimization of Isoflavones and Oligosaccharides from Sunmul
Ultra- and Nano-Filtration Process Optimization of Isoflavones and Oligosaccharides from Sunmul
Woo Jung Kim, | 한국식품과학회 | 2005 ,
635
Change in Ginsenosides and Maltol in Dried Raw Ginseng during Extrusion Process
Change in Ginsenosides and Maltol in Dried Raw Ginseng during Extrusion Process
Dae Chul Ha, | 한국식품과학회 | 2005 ,
636
Evaluation of pH-sensitive Eudragit E100 Microcapsules Containing Nisin for Controlling the Ripening of Kimchi
Evaluation of pH-sensitive Eudragit E100 Microcapsules Containing Nisin for Controlling the Ripening of Kimchi
Sung Ho Ko, | 한국식품과학회 | 2005 ,
637
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
638
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
639
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
640
Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han Seung Shin, | 한국식품과학회 | 2005 ,
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