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871
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Yong Hoon Kim, | 한국식품과학회 | 2003 ,
872
Control of Listeria monocytogenes in Groun Beef by Lactococcal Bacteriocins
Control of Listeria monocytogenes in Groun Beef by Lactococcal Bacteriocins
Hye Jung Park, | 한국식품과학회 | 2001 ,
873
Refining of Tea Seed Oil
Refining of Tea Seed Oil
Young-Min Chung, | 한국식품과학회 | 2001 ,
874
Antioxidative Effects of Traditional Korean Herbal Medicines on AAPH-induced Oxidative Damage
Antioxidative Effects of Traditional Korean Herbal Medicines on AAPH-induced Oxidative Damage
Seong-Gil Hong, | 한국식품과학회 | 2001 ,
875
Effects of Rice Bran and Wheat Bran on the Levels of Lipids in Plasma, Liver and Feces, and Short-chain Fatty Acids in Large Bowel of Rats
Effects of Rice Bran and Wheat Bran on the Levels of Lipids in Plasma, Liver and Feces, and Short-chain Fatty Acids in Large Bowel of Rats
Young-Sun Choi, | 한국식품과학회 | 2001 ,
876
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Yeun Hong, | 한국식품과학회 | 2002 ,
877
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Yong-Jin Cho, | 한국식품과학회 | 2002 ,
878
Changes in Physicochemical Properties of Barley Germ during Roasting
Changes in Physicochemical Properties of Barley Germ during Roasting
Ho-Moon Seog, | 한국식품과학회 | 2002 ,
879
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
Hee-Gon Kang, | 한국식품과학회 | 2002 ,
880
Effects of Singlet Oxygen Oxidation on the Flavor of Foods and Stability of Vitamins
Effects of Singlet Oxygen Oxidation on the Flavor of Foods and Stability of Vitamins
David B. Min, | 한국식품과학회 | 2002 ,
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