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1
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Jeong Yeon Kim, | 한국식품과학회 | 2006 ,
2
감초의 에탄올 추출물의 항균활성 및 안정성 조사
감초의 에탄올 추출물의 항균활성 및 안정성 조사
김수정 ( Su Jeong Kim ), | 한국식품과학회 | 2006 ,
3
합성 및 천연 식품첨가물의 납함량에 대한 여러 기관의 규격기준 및 납시험법 비교
합성 및 천연 식품첨가물의 납함량에 대한 여러 기관의 규격기준 및 납시험법 비교
신동화 ( Dong Hwa Shin ), | 한국식품위생안전성학회 | 2006 ,
4
Antiproliferative Constituents from the Vinegar Treated Small Black Soybean (Glycine max Merr.)
Antiproliferative Constituents from the Vinegar Treated Small Black Soybean (Glycine max Merr.)
Chan Ho Oh, | 한국생약학회 | 2006 ,
5
Femtosecond Pump-Probe MOKE Microscopy for an Ultrafast Spin Dynamics Study
Femtosecond Pump-Probe MOKE Microscopy for an Ultrafast Spin Dynamics Study
Kyeong-Dong Lee, | 한국물리학회 | 2006 ,
6
Effects of Dietary Peroxidizability Index Values on Hepatic TBARS and Antioxidant Enzyme Activity in 7,12-dimethylbenz(a)anthracene-treated Rats
Effects of Dietary Peroxidizability Index Values on Hepatic TBARS and Antioxidant Enzyme Activity in 7,12-dimethylbenz(a)anthracene-treated Rats
Min Jeong Kang, Myoung Suk Shin, Jung Nan Park, S, | 한국영양학회 | 2006 ,
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