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91
Isolation and Characterization of Antioxidative Compounds from the Aerial Parts of Angelica keiskei
Isolation and Characterization of Antioxidative Compounds from the Aerial Parts of Angelica keiskei
So-Joong Kim | Korean Society of Food Science and Technology | 2005
프린트
92
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
프린트
93
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
프린트
94
Evaluation of the Estrogenic Activity of Isoflavones from the Rhizome of Belamcanda chinensis
Evaluation of the Estrogenic Activity of Isoflavones from the Rhizome of Belamcanda chinensis
Hye-Hyun Yoo | Korean Society of Food Science and Technology | 2005
프린트
95
대두분리단백 필름(soy protein isolate)에 옥수수 단백(zein))과 밀 단백(gluten)을 각각 적층하여 제조한 필름의 이화학적 성질
대두분리단백 필름(soy protein isolate)에 옥수수 단백(zein))과 밀 단백(gluten)을 각각 적층하여 제조한 필름의 이화학적 성질
이명숙 | 한국식품과학회 | 2005
프린트
96
Mouse에서의 quercetin 경구투여 후의 체내 농도 및 대사체 isorhamnetin의 농도변화
Mouse에서의 quercetin 경구투여 후의 체내 농도 및 대사체 isorhamnetin의 농도변화
박관하 | 한국식품과학회 | 2005
프린트
97
Issues Related to Teaching of the Pronunciation of Compound Nouns in English Pronunciation Classrooms
Issues Related to Teaching of the Pronunciation of Compound Nouns in English Pronunciation Classrooms
유종근 | 한국대학영어교육학회 | 2005
프린트
98
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
프린트
99
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Dong-Ho Kim | Korean Society of Food Science and Technology | 2004
프린트
100
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee | Korean Society of Food Science and Technology | 2004
프린트
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