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11
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee | Korean Society of Food Science and Technology | 2004
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12
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Cristobal Noe' Aguilar | Korean Society of Food Science and Technology | 2004
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13
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Julio Cesar Montanez-Saenz | Korean Society of Food Science and Technology | 2003
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14
Effect of UO2+x Powders Produced at Different Oxidation Temperatures on the Properties of Pellet
Effect of UO2+x Powders Produced at Different Oxidation Temperatures on the Properties of Pellet
Hosik Yoo | 한국세라믹학회 | 2003
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15
Mechanism for Photoinactivation of PSII by Methyl Viologen at Two Temperatures in the Leaves of Rice (Oryza sativa L)
Mechanism for Photoinactivation of PSII by Methyl Viologen at Two Temperatures in the Leaves of Rice (Oryza sativa L)
Jin-Hong Kim | 한국식물학회 | 2003
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16
The effects of dietary turkish propolis and witamin c on performance, digestibility, egg production and egg quality in laying hens under different en
The effects of dietary turkish propolis and witamin c on performance, digestibility, egg production and egg quality in laying hens under different en
Pinar tatli seven | Pinar tatli seven | 2008
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17
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Condition
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Condition
Candace N. Burnette | Korean Society of Food Science and Technology | 2004
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