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1
Proteomics Approach in Meat Science : A Model Study for Hunter L* Value and Drip Loss
Proteomics Approach in Meat Science : A Model Study for Hunter L* Value and Drip Loss
Inho-Hwang, | Korean Societyof Food Science&Technology | 2004 ,
2
Cleavage Products Formed through Autoxidation of ζ-Carotene In Liposomal Suspension
Cleavage Products Formed through Autoxidation of ζ-Carotene In Liposomal Suspension
Seon-Jae Kim, | Korean Societyof Food Science&Technology | 2004 ,
3
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chang-Ho Lee, Se-Wook Oh, In-Ho Kim, Young-Eon Ki, | Korean Societyof Food Science&Technology | 2004 ,
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