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751
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Ji-Young Oh... | Korean Society of Food Science and Technology | 2001
печати
752
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Cha-Ran Choi... | Korean Society of Food Science and Technology | 2001
печати
753
Properties of α-Amylase Inhibitor Isolated from White Kidney Bean(Phaseolus vulgaris)
Properties of α-Amylase Inhibitor Isolated from White Kidney Bean(Phaseolus vulgaris)
Seung-Ho Chun... | Korean Society of Food Science and Technology | 2001
печати
754
Physicochemical Properties of Nagaimo, Ichoimo and Tsukuneimo
Physicochemical Properties of Nagaimo, Ichoimo and Tsukuneimo
Boo-Yong Lee... | Korean Society of Food Science and Technology | 2001
печати
755
Optimization of Operating Conditions for Concentrating Watermelon Juice Using Reverse Osmosis system
Optimization of Operating Conditions for Concentrating Watermelon Juice Using Reverse Osmosis system
Ja young Suh... | Korean Society of Food Science and Technology | 2001
печати
756
Optimization of the Cryogenic Freezing Process for Carrot Slices
Optimization of the Cryogenic Freezing Process for Carrot Slices
Byung-Sun Kang... | Korean Society of Food Science and Technology | 2001
печати
757
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Eun-Sook Ahn... | Korean Society of Food Science and Technology | 2001
печати
758
Microwave Dielectric Properties and Specific Heat of cocoa Mass as a Function of Temperature
Microwave Dielectric Properties and Specific Heat of cocoa Mass as a Function of Temperature
Eun Jung Lee... | Korean Society of Food Science and Technology | 2001
печати
759
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Hee-Yun Kim... | Korean Society of Food Science and Technology | 2001
печати
760
Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices
Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices
Su-Yeun Kim | Korean Society of Food Science and Technology | 2001
печати
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