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1
Characteristics of Taste Components of Commercial Kochujang
Characteristics of Taste Components of Commercial Kochujang
Hae Kyong Park, | 한국식품과학회 | 2003 ,
2
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Duk Bong Cho, Hye Young Seo, Kyong Su Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
3
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Kyong Su Kim, Hye Young Seo, | Korean Societyof Food Science&Technology | 2003 ,
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