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1
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
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2
Assurance on the Genotoxicological Safety of Fermented Vegetables Pasteurized by Gamma Irradiation
Assurance on the Genotoxicological Safety of Fermented Vegetables Pasteurized by Gamma Irradiation
Hong-Sun Yook | Korean Society of Food Science and Technology | 2005
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3
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
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4
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
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5
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
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6
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
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7
The Effect of the Pretreatment Print Paste Contents on Colour Yield of an Ink-jet Printed Cotton Fabric
The Effect of the Pretreatment Print Paste Contents on Colour Yield of an Ink-jet Printed Cotton Fabric
C. W. M. Yuen | 한국섬유공학회 | 2004
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8
Characteristic Flavor Compounds of Commercial Soybean Paste
Characteristic Flavor Compounds of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2004
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9
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Gi Chan Yoo | Korean Society of Food Science and Technology | 2002
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10
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2002
d'impression
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