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751
Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters
Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters
Youn Chul Ryu, | 한국식품과학회 | 2005 ,
752
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Ja-Young Seo, | 한국식품과학회 | 2006 ,
753
Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and H2O2-induced DNA Damage
Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and H2O2-induced DNA Damage
Soo Jin Heo, | 한국식품과학회 | 2005 ,
754
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
755
Development of Antimicrobial Edible Film Incorporated with Green Tea Extract
Development of Antimicrobial Edible Film Incorporated with Green Tea Extract
Ki Myong Kim, | 한국식품과학회 | 2006 ,
756
Inhibitory Effect of 7-O-butyl Naringenin on Growth of Helicobacter pylori ATCC 26695
Inhibitory Effect of 7-O-butyl Naringenin on Growth of Helicobacter pylori ATCC 26695
Kee-Tae Kim, | 한국식품과학회 | 2006 ,
757
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Mi-Ji Yoo, | 한국식품과학회 | 2006 ,
758
Isolation and Genotyping of Enterobacter sakazakii from Powdered Infant Formula Manufactured in Korea
Isolation and Genotyping of Enterobacter sakazakii from Powdered Infant Formula Manufactured in Korea
Mi Kyung Yoo, | 한국식품과학회 | 2005 ,
759
The Binding of Aflatoxin B1 Modulates the Adhesion Properties of Lactobacillus casei KCTC 3260 to a HT29 Colon Cancer Cell Line
The Binding of Aflatoxin B1 Modulates the Adhesion Properties of Lactobacillus casei KCTC 3260 to a HT29 Colon Cancer Cell Line
Kwon Tack Hwang, | 한국식품과학회 | 2005 ,
760
Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage
Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage
Min-Suk Rhee, | 한국식품과학회 | 2006 ,
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