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261
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Sung Ki Lee | Sung Ki Lee | 2004
프린트
262
Vitmin C와 Tocopherol 이 생쥐의 Phagocytosis에 미치는 효과
Vitmin C와 Tocopherol 이 생쥐의 Phagocytosis에 미치는 효과
노민희 | 부산가톨릭대학교 | 1996
프린트
263
CBE(chemical beam epitaxy)로 성장한 1.1Чm 파장대를 가지는 InGaAsP의 PR(photoreflectance) 특성연구
CBE(chemical beam epitaxy)로 성장한 1.1Чm 파장대를 가지는 InGaAsP의 PR(photoreflectance) 특성연구
한병국 | 경산대학교 | 1996
프린트
264
A Study on Steps of Motor Development from the early phase of Pierce-Arrow to the World War I
A Study on Steps of Motor Development from the early phase of Pierce-Arrow to the World War I
이성훈 | 인덕대학 | 1998
프린트
265
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog | Korean Society of Food Science and Technology | 2004
프린트
266
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
프린트
267
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
Jin-Ah Kim | Korean Society of Food Science and Technology | 2004
프린트
268
Effect of Types of Levan with or without Phytic Acid on Intestinal Environment and Mineral Absorption in Rats
Effect of Types of Levan with or without Phytic Acid on Intestinal Environment and Mineral Absorption in Rats
Yun-Young Kim | Korean Society of Food Science and Technology | 2004
프린트
269
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
프린트
270
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Inwook Choi | Korean Society of Food Science and Technology | 2004
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