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271
effort of encapsulated bacteriocin on acid production and growth of starer cultures in yoghurt
effort of encapsulated bacteriocin on acid production and growth of starer cultures in yoghurt
sejong oh | Korean Society of Food Science and Technology | 2006
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272
isolation and characterization of penicillium crustosum , a patulin producing fungus , from apples
isolation and characterization of penicillium crustosum , a patulin producing fungus , from apples
hyejeong yun | Korean Society of Food Science and Technology | 2006
d'impression
273
cytotoxic effects of extracts from tremella fuciformis strain fb0001 on the human color adenocarcinoma cell line dld-1
cytotoxic effects of extracts from tremella fuciformis strain fb0001 on the human color adenocarcinoma cell line dld-1
kyung ai kim | Korean Society of Food Science and Technology | 2006
d'impression
274
extension of shelf life of kimchi by addition of encapsulated mustard oil
extension of shelf life of kimchi by addition of encapsulated mustard oil
mi jeong kim | Korean Society of Food Science and Technology | 2006
d'impression
275
isolation and characterization of an immunopotentiating facter lactobacillus plantarum in kimchi:assessment of immunostimulatory activites
isolation and characterization of an immunopotentiating facter lactobacillus plantarum in kimchi:assessment of immunostimulatory activites
jong hwa lee | Korean Society of Food Science and Technology | 2006
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276
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
su jin choi | Korean Society of Food Science and Technology | 2006
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277
effect of diluent salt concentration and ph on the enumeration of vibrio parahaemolyticus by direct plating on selective agar
effect of diluent salt concentration and ph on the enumeration of vibrio parahaemolyticus by direct plating on selective agar
jong kyung lee | Korean Society of Food Science and Technology | 2006
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278
quality characterisrics of sponge cake supplemented with soy protein concentrate
quality characterisrics of sponge cake supplemented with soy protein concentrate
myung ji sung | Korean Society of Food Science and Technology | 2006
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279
effects of moisture content on non fracture dynamic propertis and fracture quality of pacific whiting surimi
effects of moisture content on non fracture dynamic propertis and fracture quality of pacific whiting surimi
okan esturk | Korean Society of Food Science and Technology | 2006
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280
the hypoglycemic effects of acarviosion glucose modulate hepatic and intestinal glucose transporters in vivo
the hypoglycemic effects of acarviosion glucose modulate hepatic and intestinal glucose transporters in vivo
mi ja chang | Korean Society of Food Science and Technology | 2006
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