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1841
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
печати
1842
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
Sung-Hee Han | Korean Society of Food Science and Technology | 2004
печати
1843
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Jae Sung Park | Korean Society of Food Science and Technology | 2004
печати
1844
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Beong Sam Jeon | Korean Society of Food Science and Technology | 2004
печати
1845
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Si-Kyung Lee | Korean Society of Food Science and Technology | 2004
печати
1846
Morphological Change and RS Level of RS Mixture with Cross-Iinked RS4 Granule during In Vitro Digestion
Morphological Change and RS Level of RS Mixture with Cross-Iinked RS4 Granule during In Vitro Digestion
Malshick Shin | Korean Society of Food Science and Technology | 2004
печати
1847
AAS 및 ICP-AES에 의한 조제분유 중 칼슘 함량분석의 측정불확도 산정
AAS 및 ICP-AES에 의한 조제분유 중 칼슘 함량분석의 측정불확도 산정
전장영 | 한국식품과학회 | 2004
печати
1848
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung-Shi Ham | Korean Society of Food Science and Technology | 2004
печати
1849
Access Control Protocols Based on Dynamic Residual Capacity Estimation in Integrated Voice, Data, Video CDMA Systems
Access Control Protocols Based on Dynamic Residual Capacity Estimation in Integrated Voice, Data, Video CDMA Systems
Jae-Woo So | SK Telecom | 2004
печати
1850
Effect of Glycols and Catalysts on Cotton Fabrics Treated with Glyoxal
Effect of Glycols and Catalysts on Cotton Fabrics Treated with Glyoxal
Eui So Lee | 한국섬유공학회 | 2004
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