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1
Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Ki-Bum Park, Suk-Heung Oh, | Korean Societyof Food Science&Technology | 2006 ,
2
Solids 3-D with bounded tensile strength under the action of thermal strains. Theoretical aspects and numerical procedures
Solids 3-D with bounded tensile strength under the action of thermal strains. Theoretical aspects and numerical procedures
Giovanni Pimpinelli, | 국제구조공학회(TECNO-PRESS) | 2004 ,
3
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee, Yong-Suk Kim, Myung-Woo Byun, Dong-, | Korean Societyof Food Science&Technology | 2004 ,
4
A Direct Modification Method For Strains Due To Non-Conforming Modes
A Direct Modification Method For Strains Due To Non-Conforming Modes
Chang-Koon Choi, Keun-Young Chung and Tae-Yeol Le, | 국제구조공학회 | 2001 ,
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Symphony Orchestra Institute [, ]