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1
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Sang-Ho Lee | Korean Society of Food Science and Technology | 2008
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2
Effects of Isolated and Commercial Lactic Acid Bacteria on the Silage Quality, Digestibility, Voluntary Intake and Ruminal Fluid Characteristics
Effects of Isolated and Commercial Lactic Acid Bacteria on the Silage Quality, Digestibility, Voluntary Intake and Ruminal Fluid Characteristics
S. Ando | S. Ando | 2006
печати
3
Characterization of Lactic Bacterial Strains Isolated from Raw Milk
Characterization of Lactic Bacterial Strains Isolated from Raw Milk
Hyun-Jun Kim | Hyun-Jun Kim | 2006
печати
4
Purification and Identification of Squalene Synthase Inhibitor Isolated from Fermented Soybean Paste
Purification and Identification of Squalene Synthase Inhibitor Isolated from Fermented Soybean Paste
Sung-Won Choi | Korean Society of Food Science and Technology | 2005
печати
5
Characterization of Bacteriocin Produced by Enterococcus faecium MJ-14 Isolated from Meju
Characterization of Bacteriocin Produced by Enterococcus faecium MJ-14 Isolated from Meju
Sung-Mee Lim | Korean Society of Food Science and Technology | 2005
печати
6
Grwoth Inhibition on the Strain Isolated from Spoiled Red Bean Paste
Grwoth Inhibition on the Strain Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang | Korean Society of Food Science and Technology | 2005
печати
7
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-ferment
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-ferment
Dong Chung Kim | Korean Society of Food Science and Technology | 2004
печати
8
Antioxidative Activity of 90 kDa Glycoprotein Isolated from Opuntia ficus-indica var. saboten Makino
Antioxidative Activity of 90 kDa Glycoprotein Isolated from Opuntia ficus-indica var. saboten Makino
Phil-Sun | Korean Society of Food Science and Technology | 2004
печати
9
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang | Korean Society of Food Science and Technology | 2004
печати
10
Effects of Capsaicin on the Growth and Ethanol Production of Zyogsaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Effects of Capsaicin on the Growth and Ethanol Production of Zyogsaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Nam-Soon Oh | Korean Society of Food Science and Technology | 2004
печати
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