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1191
Finding Key Odorants in Foods, Gas Chromatography Olfactometry (GC/O)
Finding Key Odorants in Foods, Gas Chromatography Olfactometry (GC/O)
Seung-Joo Lee | Korean Society of Food Science and Technology | 2003
프린트
1192
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Hak-Gil Chang | Korean Society of Food Science and Technology | 2003
프린트
1193
Monitoring Ester Formation during Chardonnay Juice Fermentations in Different Yeast Inoculation Levels Using Solid Phase Microextraction (SPME) Sampl
Monitoring Ester Formation during Chardonnay Juice Fermentations in Different Yeast Inoculation Levels Using Solid Phase Microextraction (SPME) Sampl
Seung-Joo Lee | Korean Society of Food Science and Technology | 2003
프린트
1194
Degradability of Multi, Degradable HDPE and LDPE Food Packaging Films
Degradability of Multi, Degradable HDPE and LDPE Food Packaging Films
Myong-Soo Chung | Korean Society of Food Science and Technology | 2003
프린트
1195
Immunomodulating Activity of Pectic Polysaccharides from Eleutherococcus senticosus
Immunomodulating Activity of Pectic Polysaccharides from Eleutherococcus senticosus
Taek Joon Yoon | Korean Society of Food Science and Technology | 2003
프린트
1196
Analysis of Epoxidized Soybean Oil Migrated from PVC Wrap Film and Gasket into Foodstuffs
Analysis of Epoxidized Soybean Oil Migrated from PVC Wrap Film and Gasket into Foodstuffs
Young-Ho Lee | Korean Society of Food Science and Technology | 2003
프린트
1197
Extraction of Carotenoids from Citrus unshiu Press Cake by Supercritical Carbon Dioxide
Extraction of Carotenoids from Citrus unshiu Press Cake by Supercritical Carbon Dioxide
Sangbin Lim | Korean Society of Food Science and Technology | 2003
프린트
1198
Effects of Gamma Irradiation on Physicochemical and Textural Properties of Starches
Effects of Gamma Irradiation on Physicochemical and Textural Properties of Starches
You-Seok Lee | Korean Society of Food Science and Technology | 2003
프린트
1199
Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage
Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage
Jinyoung Lee | Korean Society of Food Science and Technology | 2003
프린트
1200
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Seon-Young Lee | Korean Society of Food Science and Technology | 2003
프린트
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