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1
Characteristics of the Protease Inhibitor Purified from Chum Salmon (Oncorhynchus keta) Eggs
Characteristics of the Protease Inhibitor Purified from Chum Salmon (Oncorhynchus keta) Eggs
Keun Yeong Kim, Ustadi, Sang Moo Kim, | Korean Societyof Food Science&Technology | 2006 ,
2
Fatty Acid Modified Eggs as a Delivery System for Funcational Lipids
Fatty Acid Modified Eggs as a Delivery System for Funcational Lipids
Gita Cherian, | Korean Socity of Food Science&Nutrition | 2003 ,
3
Shell forms for egg-shaped concrete sludge digesters : A comparative study on structural efficiency
Shell forms for egg-shaped concrete sludge digesters : A comparative study on structural efficiency
A. Zingoni, | 국제구조공학회(TECNO-PRESS) | 2005 ,
4
Effect of Eggshell Powder on Extending the Shelf-Life Of Mul-Kimchi
Effect of Eggshell Powder on Extending the Shelf-Life Of Mul-Kimchi
Jo-Min Kim, Kwang-Young Song, Song-Yi Kim, Won-Ch, | Korean Societyof Food Science&Technology | 2004 ,
5
Heat Processed Eggshell에 의한 도축폐수의 혈색소 제거에 관한 연구
Heat Processed Eggshell에 의한 도축폐수의 혈색소 제거에 관한 연구
박경식, | 대한위생학회 | 2000 ,
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