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11
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Jae-Sik Kim | Korean Society of Food Science and Technology | 2003
프린트
12
Nietzsche's flavor in the labyrinthine
Nietzsche's flavor in the labyrinthine
Lee Kang Hun | 경기대학교 | 2000
프린트
13
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
H. S. Kwak | H. S. Kwak | 2003
프린트
14
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
프린트
15
Cholesterol Removal and Flavor Development in Cheddar Cheese
Cholesterol Removal and Flavor Development in Cheddar Cheese
H. S. Kwak | H. S. Kwak | 2003
프린트
16
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Yeun Hong | Korean Society of Food Science and Technology | 2002
프린트
17
Effects of Singlet Oxygen Oxidation on the Flavor and Stability of Vitamins
Effects of Singlet Oxygen Oxidation on the Flavor and Stability of Vitamins
David B. Min | Korean Society of Food Science and Technology | 2002
프린트
18
Flavor Compounds of Cholesterol-reduced Cheddar Cheese Slurries
Flavor Compounds of Cholesterol-reduced Cheddar Cheese Slurries
H. S. Kwak | AAAP | 2002
프린트
19
GC/computer system을 이용한 향료분석에 관한 연구 = Studies on the flavor research by GC/computer and GC/MS
GC/computer system을 이용한 향료분석에 관한 연구 = Studies on the flavor research by GC/computer and GC/MS
최경숙 | 연세대학교 | 1987
프린트
20
생물공학적기법을 이용한 굴향미제품제조 및 굴자숙농축액의 효과적인 이용 = Development of Oyster Flavoring Agents from Oyster and Oyter Cooker Effluents using Enzymes
생물공학적기법을 이용한 굴향미제품제조 및 굴자숙농축액의 효과적인 이용 = Development of Oyster Flavoring Agents from Oyster and Oyter Cooker Effluents using Enzymes
농림부 | 농림부 | 1996
프린트
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