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501
HPLC Analysis of Citrinin in Red Yeast Rice
HPLC Analysis of Citrinin in Red Yeast Rice
Bao-jun Wang | Korean Society of Food Science and Technology | 2003
печати
502
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Eun Young Lee | Korean Society of Food Science and Technology | 2003
печати
503
Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
Eun Young Lee | Korean Society of Food Science and Technology | 2003
печати
504
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Xian Zhang | Korean Society of Food Science and Technology | 2003
печати
505
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Kyong-Haeng Lee | Korean Society of Food Science and Technology | 2003
печати
506
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Blanca Fontaniella | Korean Society of Food Science and Technology | 2003
печати
507
Production of Alkyl Esters by a Phyllosilicate Sol-Gel Immobilized Lipase from Pseudomonas cepacia
Production of Alkyl Esters by a Phyllosilicate Sol-Gel Immobilized Lipase from Pseudomonas cepacia
Jeung-Hee Lee | Korean Society of Food Science and Technology | 2003
печати
508
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Hye-Jung Chung | Korean Society of Food Science and Technology | 2003
печати
509
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures, Resolution of Fatty Acid Methyl Esters by Ag Chromatography
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures, Resolution of Fatty Acid Methyl Esters by Ag Chromatography
Seong-Jin Kim | Korean Society of Food Science and Technology | 2003
печати
510
Water Holding Capacity and NMR Relaxation Pattern of Meats Thawed by Different Methods
Water Holding Capacity and NMR Relaxation Pattern of Meats Thawed by Different Methods
Sun-Min Lee | Korean Society of Food Science and Technology | 2003
печати
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