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171
Head Loss Coefficient Regarding Backflow Preventer for Transient Flow
Head Loss Coefficient Regarding Backflow Preventer for Transient Flow
Hyuk Jae Kwon | 대한토목학회 | 2008
d'impression
172
Effect of Elsholtzia splendens Extracts on the Blood Lipid Profile and Hepatotoxicity if the Mice
Effect of Elsholtzia splendens Extracts on the Blood Lipid Profile and Hepatotoxicity if the Mice
Eun Jeong Choi | Korean Society of Food Science and Technology | 2008
d'impression
173
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Seok-Hyun Eom | Korean Society of Food Science and Technology | 2008
d'impression
174
Effect of Protease Prodced from Bacillus polyfermenticus SCK on Quality of Jerky
Effect of Protease Prodced from Bacillus polyfermenticus SCK on Quality of Jerky
Jin-Man Kim | Korean Society of Food Science and Technology | 2008
d'impression
175
Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology
Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology
Tae- Soo Lim | Korean Society of Food Science and Technology | 2008
d'impression
176
Contents of Polyphenols and Limonoids in Citron ( Citrus junos Sieb. ex Tanaka) Seed Extracts and Their Antioxidant Properties
Contents of Polyphenols and Limonoids in Citron ( Citrus junos Sieb. ex Tanaka) Seed Extracts and Their Antioxidant Properties
Inwook Choi | Korean Society of Food Science and Technology | 2008
d'impression
177
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Sang-Ho Lee | Korean Society of Food Science and Technology | 2008
d'impression
178
Antioxidant and Moisture and Barrel Temperature of Extusion Process on Physicochemical and Functional Propertes of Specialty Rice Cultivars
Antioxidant and Moisture and Barrel Temperature of Extusion Process on Physicochemical and Functional Propertes of Specialty Rice Cultivars
Induck Choi | Korean Society of Food Science and Technology | 2008
d'impression
179
Inhibitory Effects of Allium victorialis var. platyphyllum Extracts on Platelet Aggregation and Vascular Smooth Muscle Cell Proliferation
Inhibitory Effects of Allium victorialis var. platyphyllum Extracts on Platelet Aggregation and Vascular Smooth Muscle Cell Proliferation
Gun-Hee Kim | Korean Society of Food Science and Technology | 2008
d'impression
180
Physicochemical Properties of Corn Starch-derived Branched Dextrin Produced by a Branching Enzyme
Physicochemical Properties of Corn Starch-derived Branched Dextrin Produced by a Branching Enzyme
Eun Bum Song | Korean Society of Food Science and Technology | 2008
d'impression
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