본문

  1. Home
4 Results:SS:TEMPERATURE PP:KOREAN SOCIETYOF FOOD SCIENCE 0.156 sec.
RSS 
Multilingual
 Búsqueda Avanzada
 Nueva llegada Buscar
Selected Print Select Export to Excel
1
Effect of Elevated Steeping Temperature on the Starch Properties of Stored Milled Rice
Effect of Elevated Steeping Temperature on the Starch Properties of Stored Milled Rice
Young-Tack Lee, Sang-Sook Kim, | Korean Societyof Food Science&Technology | 2004 ,
2
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee, Yong-Suk Kim, Myung-Woo Byun, Dong-, | Korean Societyof Food Science&Technology | 2004 ,
3
Effects of Sterilization Temperature on the Quality of Carrot Purees
Effects of Sterilization Temperature on the Quality of Carrot Purees
Sung Kyoung Yim, Kyung Hee Sohn, | Korean Societyof Food Science&Technology | 2004 ,
4
Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Cristobal Noe Aguilar, Raul Rodriguez-Herrera, Ju, | Korean Societyof Food Science&Technology | 2004 ,
처음1마지막