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1
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
2
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
3
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Yong Jin Cho, | 한국식품과학회 | 2005 ,
4
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
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