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1
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
2
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
3
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
Hyang sook Chun, | 한국식품과학회 | 2001 ,
4
식품위해미생물 및 독소 : 식품 중 곰팡이독소 검출기법의 최신 동향
식품위해미생물 및 독소 : 식품 중 곰팡이독소 검출기법의 최신 동향
옥현이 ( Hyun Ee Ok ), | 한국식품위생안전성학회 | 2006 ,
5
Eating Attitude and Weight Control Strategy in Korean College Men and Women
Eating Attitude and Weight Control Strategy in Korean College Men and Women
Dae Taek Lee, | 한국영양학회 | 2003 ,
6
Effect of Forms and Levels of Nitrogen Fertilizer on Plant Growth and Essential Oil Content of Agastache rugosa
Effect of Forms and Levels of Nitrogen Fertilizer on Plant Growth and Essential Oil Content of Agastache rugosa
Hyun Choong Ohk, | 한국작물학회 | 2000 ,
7
Crystalline Phase and Photoluminescence Characteristics for Li-Doped Gd₂O₃:Eu³+ Thin-film Phosphors Grown on Various Substrates
Crystalline Phase and Photoluminescence Characteristics for Li-Doped Gd₂O₃:Eu³+ Thin-film Phosphors Grown on Various Substrates
Jong Seong Bae, | 한국물리학회 | 2006 ,
8
Effects of Different Forms of Chromium Supplements on Serum Glucose, Insulin and Lipids in Rats
Effects of Different Forms of Chromium Supplements on Serum Glucose, Insulin and Lipids in Rats
Sang Jip Ohh, Chang Hyeuk Kim, Jong Seo Shin, Kyu, | Korean Socity of Food Science&Nutrition | 2004 ,
9
Choromium Methionine Supplementation Decreases Obesity Indices in Rats
Choromium Methionine Supplementation Decreases Obesity Indices in Rats
Sang Jip Ohh, Chang Hyeuk Kim, Jong Seo Shin, Kyu, | Korean Socity of Food Science&Nutrition | 2003 ,
10
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
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