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201
the microbiological safety evaluation of foodservice facilities and side dishes in elementary schools and universities in the jeolla do region
the microbiological safety evaluation of foodservice facilities and side dishes in elementary schools and universities in the jeolla do region
byung doo lee | Korean Society of Food Science and Technology | 2006
печати
202
antiproliferative and anticarcinogenic enzyme inducing activities of green tea seed extract in hepatoma cells
antiproliferative and anticarcinogenic enzyme inducing activities of green tea seed extract in hepatoma cells
hyun ae lim | Korean Society of Food Science and Technology | 2006
печати
203
charateristics of a bifidobacterium longum ll04 베타 galactosidase produced in escherichia coil
charateristics of a bifidobacterium longum ll04 베타 galactosidase produced in escherichia coil
임성일 | Korean Society of Food Science and Technology | 2006
печати
204
effort of encapsulated bacteriocin on acid production and growth of starer cultures in yoghurt
effort of encapsulated bacteriocin on acid production and growth of starer cultures in yoghurt
sejong oh | Korean Society of Food Science and Technology | 2006
печати
205
isolation and characterization of penicillium crustosum , a patulin producing fungus , from apples
isolation and characterization of penicillium crustosum , a patulin producing fungus , from apples
hyejeong yun | Korean Society of Food Science and Technology | 2006
печати
206
cytotoxic effects of extracts from tremella fuciformis strain fb0001 on the human color adenocarcinoma cell line dld-1
cytotoxic effects of extracts from tremella fuciformis strain fb0001 on the human color adenocarcinoma cell line dld-1
kyung ai kim | Korean Society of Food Science and Technology | 2006
печати
207
extension of shelf life of kimchi by addition of encapsulated mustard oil
extension of shelf life of kimchi by addition of encapsulated mustard oil
mi jeong kim | Korean Society of Food Science and Technology | 2006
печати
208
isolation and characterization of an immunopotentiating facter lactobacillus plantarum in kimchi:assessment of immunostimulatory activites
isolation and characterization of an immunopotentiating facter lactobacillus plantarum in kimchi:assessment of immunostimulatory activites
jong hwa lee | Korean Society of Food Science and Technology | 2006
печати
209
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
su jin choi | Korean Society of Food Science and Technology | 2006
печати
210
effect of diluent salt concentration and ph on the enumeration of vibrio parahaemolyticus by direct plating on selective agar
effect of diluent salt concentration and ph on the enumeration of vibrio parahaemolyticus by direct plating on selective agar
jong kyung lee | Korean Society of Food Science and Technology | 2006
печати
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