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1
Effects of Sterilization Temperature on the Quality of Carrot Purees
Effects of Sterilization Temperature on the Quality of Carrot Purees
Sung Kyoung Yim, Kyung Hee Sohn, | Korean Societyof Food Science&Technology | 2004 ,
2
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
3
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Ji Hyang Kim, | 한국식품과학회 | 2001 ,
4
Development of Semi-Solid Infant Foods with α-Rice Flour and Modified Potato Starch
Development of Semi-Solid Infant Foods with α-Rice Flour and Modified Potato Starch
Heesun Choi, | 한국식품과학회 | 2001 ,
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