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1
Isolation and Characterization of 3(Z) Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Isolation and Characterization of 3(Z) Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Jeong-Yong Cho, Jae-Hak Moon, Jong-Bang Eun, Soon, | Korean Societyof Food Science&Technology | 2004 ,
2
The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region
The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region
Byung-Doo Lee, | 한국식품과학회 | 2006 ,
3
Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles
Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles
Young Yun, | 한국식품과학회 | 2006 ,
4
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
5
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Xian Zhang, | 한국식품과학회 | 2003 ,
6
Refining of Tea Seed Oil
Refining of Tea Seed Oil
Young-Min Chung, | 한국식품과학회 | 2001 ,
7
Rice Cake Production Using Black Rice and Medium-grain Brown Rice
Rice Cake Production Using Black Rice and Medium-grain Brown Rice
Jong-Dae Kim, | 한국식품과학회 | 2001 ,
8
Chemical Compositions of 26Varieties of Korean Rice Straw
Chemical Compositions of 26Varieties of Korean Rice Straw
Young-Min Chung, | 한국식품과학회 | 2001 ,
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