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1
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Suna Kim | Korean Society of Food Science and Technology | 2003
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2
Storage Temperature Dependence on Caking of Food Powders
Storage Temperature Dependence on Caking of Food Powders
Myong-Soo Chung | Korean Society of Food Science and Technology | 2002
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3
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung | Korean Society of Food Science and Technology | 2002
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4
Electrical Properties of Ultrafine (CeO₂)(Gd₂O₃) Powders Preparde by Glycine Nitrate Process for Hide Efficient Solid Oxide Fuel Cell Applications
Electrical Properties of Ultrafine (CeO₂)(Gd₂O₃) Powders Preparde by Glycine Nitrate Process for Hide Efficient Solid Oxide Fuel Cell Applications
Kang-Ryeol Lee... | 한국세라믹학회 | 2001
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5
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence (TL) Characteristics and Pulsed Photostimulated Luminescence (PPSL) of
Effect of Storage Conditions and the Role of Ash Content in Thermoluminescence (TL) Characteristics and Pulsed Photostimulated Luminescence (PPSL) of
Sang-Duk Yi | Korean Society of Food Science and Technology | 2002
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