신경주학교 도서관

1000 Results:AA:KIM C H 0.390 sec.

Extension of Shelf Life of Kimchi by Addition of Encapsulated Mustard Oil
Mi Jeong Kim, | 한국식품과학회 | 2006 ,

Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Jae-Hyung Mah, | 한국식품과학회 | 2004 ,

PCR-based Detection and Identification of Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus paraplantarum in Kimchi
Jong-Hoon Lee, | 한국식품과학회 | 2004 ,

Evaluation of pH-sensitive Eudragit E100 Microcapsules Containing Nisin for Controlling the Ripening of Kimchi
Sung Ho Ko, | 한국식품과학회 | 2005 ,

Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi
Seon Jae Kim, | 한국식품과학회 | 2005 ,

Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage
Eunyoung Hong, | 한국식품과학회 | 2006 ,

Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi
Jo Min Kim, | 한국식품과학회 | 2005 ,

Effects of Omija (Schizandra chinensis Baillon) Extract on the Physico-Chemical Properties of Nabakkimchi during Fermentation
Sun-Won Moon, | 한국식품과학회 | 2006 ,

Calcium Lactate Affects Shelf-life and Firmness of Kimchi
Soon-Dong Kim, | 한국식품과학회 | 2003 ,

Inhibitory Effect of Baechu Kimchi (Chinese Cabbage Kimch,) and Kakduki (Radish Kimchi) on Diethylnitrosamine and D-Galactosamine Induced Hepatocardnogenesis
Young Jin Kim, | 한국식품과학회 | 2000 ,