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711
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Jiigen Kroll | Korean Society of Food Science and Technology | 2002
프린트
712
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Douck-Choun Park | Korean Society of Food Science and Technology | 2001
프린트
713
Comparison of HPLC and Spectrofluorimetric Assays of All trans-Retinol in Hepatic Tissue
Comparison of HPLC and Spectrofluorimetric Assays of All trans-Retinol in Hepatic Tissue
Junsoo Lee | Korean Society of Food Science and Technology | 2001
프린트
714
Modeling Drying Characteristics of Mushroom (Agaricus bisporus) Depending on Drying Methods
Modeling Drying Characteristics of Mushroom (Agaricus bisporus) Depending on Drying Methods
Jun Ho Lee | Korean Society of Food Science and Technology | 2001
프린트
715
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Jun Ho Lee | Korean Society of Food Science and Technology | 2001
프린트
716
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han | Korean Society of Food Science and Technology | 2001
프린트
717
Hybridization of Salmonella spp.-specific Nucleic Acids Immobilized on a Quartz Crystal Microbalance
Hybridization of Salmonella spp.-specific Nucleic Acids Immobilized on a Quartz Crystal Microbalance
Sung-Hoon Ryu | Korean Society of Food Science and Technology | 2001
프린트
718
Effect of pH on Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure
Effect of pH on Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure
Myoung-Joo Moon | Korean Society of Food Science and Technology | 2001
프린트
719
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Jun-Seok Kum | Korean Society of Food Science and Technology | 2001
프린트
720
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Storage
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Storage
Tae-Youl Ha | Korean Society of Food Science and Technology | 2001
프린트
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