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1
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim, | 한국식품과학회 | 2001 ,
2
Collaborative and Participatory Model for Urban Forest Management: Case study of Daejisan in Korea
Collaborative and Participatory Model for Urban Forest Management: Case study of Daejisan in Korea
Jae Hyun Kim, | 한국임학회 | 2006 ,
3
Photochemical Production of Hydrogen from Alkaline Solution Containing Polysulfide Dyes
Photochemical Production of Hydrogen from Alkaline Solution Containing Polysulfide Dyes
Sang Gi Lee, Jae-Hyun Kim, Sangwha Lee, Ho-In Lee, | 한국화학공학회 | 2001 ,
4
Colorimetric Characteristics of Glass Slides by Gamma Irradition as a Dosimeter
Colorimetric Characteristics of Glass Slides by Gamma Irradition as a Dosimeter
Jae Hyun Kim, Hyun Joo Ahn, Gi Hyung Ryu, | 한국산업식품공학회 | 2004 ,
5
GUI Software System for Damage Identification in Plate-Girder Bridge
GUI Software System for Damage Identification in Plate-Girder Bridge
Jeong-Tae Kim,Young-Kyu Lee,Jae-Hyun Kim,Jong-Hoo, | 대한토목학회 | 2002 ,
6
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Jae-Hyung Mah, | 한국식품과학회 | 2004 ,
7
Inhibitory Effect on Aflatoxin B1-8,9-epoxide Formation and Anti-complementary Activity of Methanol Extract from Hericium erinaceus Cultivated with Artemisia iwayomogi
Inhibitory Effect on Aflatoxin B1-8,9-epoxide Formation and Anti-complementary Activity of Methanol Extract from Hericium erinaceus Cultivated with Artemisia iwayomogi
Sung Eun Lee, | 한국식품과학회 | 2003 ,
8
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Hyun-Joo Ahn, | 한국식품과학회 | 2002 ,
9
N-Nitrosodimethylamine Concentrations in Domestic and Imported Beer in Korea
N-Nitrosodimethylamine Concentrations in Domestic and Imported Beer in Korea
Hyun Joo Ahn, | KFN(한국식품영양과학회) | 2002 ,
10
Packaging Effect on Microbial and Physicochemical Changes in Irradiated Cooked Pork Sausage during Frozen Storage at $-21^{circ}C$
Packaging Effect on Microbial and Physicochemical Changes in Irradiated Cooked Pork Sausage during Frozen Storage at $-21^{circ}C$
Jo Cheorun, | 한국식품영양과학회 | 2001 ,
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