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1
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
Joo-Shin Kim, | 한국식품과학회 | 2002 ,
2
Volatile Components in Commercial Imitation Crabmeats
Volatile Components in Commercial Imitation Crabmeats
Hau Yin Chung, | 한국식품과학회 | 2002 ,
3
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Hye-Jung Kim, | 한국식품과학회 | 2002 ,
4
Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves
Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves
Young-Chan Kim, | 한국식품과학회 | 2002 ,
5
Modification of Sorbitol by Transglycosylation using Bacillus stearothermophilus Maltogenic Amylase
Modification of Sorbitol by Transglycosylation using Bacillus stearothermophilus Maltogenic Amylase
Yoon-Kyung Kim, | 한국식품과학회 | 2002 ,
6
Screening of Effective Browning Inhibitors on Fresh-cut Potatoes
Screening of Effective Browning Inhibitors on Fresh-cut Potatoes
T.Y. Hwang, | 한국식품과학회 | 2002 ,
7
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
Ji-Mi Cho, | 한국식품과학회 | 2002 ,
8
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Bin Kwon, | 한국식품과학회 | 2002 ,
9
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Kyung-Hyung Ku, | 한국식품과학회 | 2002 ,
10
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park, | 한국식품과학회 | 2002 ,
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