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61
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
62
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee, | 한국식품과학회 | 2003 ,
63
Antimicrobial and Antioxidant Activities and Phenolic Contents in the Water Extract of Medicinal Plants
Antimicrobial and Antioxidant Activities and Phenolic Contents in the Water Extract of Medicinal Plants
Jeong Ryong Do, | 한국식품과학회 | 2003 ,
64
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2003 ,
65
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Si Kyung Lee, | 한국식품과학회 | 2003 ,
66
Megaprimer PCR for Site-directed Mutagenesis of Cyclodextrin Glucanotransferase
Megaprimer PCR for Site-directed Mutagenesis of Cyclodextrin Glucanotransferase
Chang Sup Kim, | 한국식품과학회 | 2003 ,
67
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Hee Yun Kim, | 한국식품과학회 | 2003 ,
68
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Nam Ju Kim, | 한국식품과학회 | 2003 ,
69
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga Hyung Hong, | 한국식품과학회 | 2003 ,
70
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Soo Sun Lim, | 한국식품과학회 | 2003 ,
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