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1191
A Simple Batch Fermentation for Production of Isomaltooligosaccharides by Leuconostoc mesenteroides
A Simple Batch Fermentation for Production of Isomaltooligosaccharides by Leuconostoc mesenteroides
Sun-Kyun Yoo | Korean Society of Food Science and Technology | 2004
프린트
1192
Selective Oxidation of Primary Alcohol Group in 1-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Selective Oxidation of Primary Alcohol Group in 1-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Pahn-Shick Chang | Korean Society of Food Science and Technology | 2004
프린트
1193
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Hyunjung Kim | Korean Society of Food Science and Technology | 2004
프린트
1194
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Mi-Soon Jang | Korean Society of Food Science and Technology | 2004
프린트
1195
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Inho Hwang | Korean Society of Food Science and Technology | 2004
프린트
1196
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Seon-Jae Kim | Korean Society of Food Science and Technology | 2004
프린트
1197
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chang-Ho Lee | Korean Society of Food Science and Technology | 2004
프린트
1198
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process A Response Surface Methodology Study
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process A Response Surface Methodology Study
Rita de Cassia Salvucci | Korean Society of Food Science and Technology | 2004
프린트
1199
A study of product recommendation and enterprise selection for e-marketplace business to business
A study of product recommendation and enterprise selection for e-marketplace business to business
이진우 | 유한대학 상업과학기술연구소 | 2004
프린트
1200
Domain 분류에 따른 Prune search 알고리즘을 이용한 프랙탈 이미지 압축
Domain 분류에 따른 Prune search 알고리즘을 이용한 프랙탈 이미지 압축
김종구 | 장안대학 | 2000
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