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1
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 ,
2
컴퓨터시스템 응용 ; 지능적인 홈을 위한 상황인식 미들웨어에 대한 연구
컴퓨터시스템 응용 ; 지능적인 홈을 위한 상황인식 미들웨어에 대한 연구
최종화 ( Jong Hwa Choi ), | 한국정보처리학회 | 2004 ,
3
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang, | 한국식품과학회 | 2004 ,
4
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Je-Min Choi, | 한국식품과학회 | 2005 ,
5
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Je-Min Choi, | 한국식품과학회 | 2006 ,
6
Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle
Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle
Hyeong Hyoi Kim, | 한국식품과학회 | 2005 ,
7
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
8
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong Suk Kim, | 한국식품과학회 | 2003 ,
9
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Yeong Soo Park, | 한국식품과학회 | 2003 ,
10
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
Moo Key Kim, | 한국식품과학회 | 2003 ,
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