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231
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Cristo'bal No'e Aguilar | Korean Society of Food Science and Technology | 2004
печати
232
Comparison of Plasmid Profile Analysis, Serotyping and Antimicrobial Resistance Patterns of E. coli Isolated from Poultry in Tehran
Comparison of Plasmid Profile Analysis, Serotyping and Antimicrobial Resistance Patterns of E. coli Isolated from Poultry in Tehran
Robab Rafiei Tabatabaei | Korean Society of Food Science and Technology | 2004
печати
233
Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis
Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis
Hyung Hee Baek | Korean Society of Food Science and Technology | 2004
печати
234
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Myong-Sook Shin | Korean Society of Food Science and Technology | 2004
печати
235
Isolation of the White Pellicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Isolation of the White Pellicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Seong-Il Lim | Korean Society of Food Science and Technology | 2004
печати
236
Physicochemical Properties of Rice Differing in Milling Degrees
Physicochemical Properties of Rice Differing in Milling Degrees
Sam-Hyun Yoon | Korean Society of Food Science and Technology | 2004
печати
237
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
печати
238
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Jeong-Yong Cho | Korean Society of Food Science and Technology | 2004
печати
239
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
печати
240
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Randolpho da Silva Correa Neto | Korean Society of Food Science and Technology | 2004
печати
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