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281
comparison of the physicochemical properties of freeze concentrated versus evaporated milk
comparison of the physicochemical properties of freeze concentrated versus evaporated milk
su jung lee | Korean Society of Food Science and Technology | 2006
프린트
282
the chemical basis of green pigment formation in crushed garlic cloves
the chemical basis of green pigment formation in crushed garlic cloves
eun jung lee | Korean Society of Food Science and Technology | 2006
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283
effect of a static magnetic field on susceptibility to ethanol lnduced hepatic dysfunction in rats
effect of a static magnetic field on susceptibility to ethanol lnduced hepatic dysfunction in rats
kap joo park | Korean Society of Food Science and Technology | 2006
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284
Application of statistical experimental design to improve the quality of fresh -cut apple cubes by edible coating with alginate
Application of statistical experimental design to improve the quality of fresh -cut apple cubes by edible coating with alginate
li zuo | Korean Society of Food Science and Technology | 2006
프린트
285
In vitro and In vivo Effects of Gelidium amansii on Intestinal Immune System
In vitro and In vivo Effects of Gelidium amansii on Intestinal Immune System
Woojin Jun | Korean Society of Food Science and Technology | 2005
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286
Flavonoid Compounds from Viola hondoensis and Their Effect on Matrix Metalloproteinase-1 in Ultraviolet Irradiation of Cultured Human Skin Fibroblasts
Flavonoid Compounds from Viola hondoensis and Their Effect on Matrix Metalloproteinase-1 in Ultraviolet Irradiation of Cultured Human Skin Fibroblasts
Hyung-In Moon | Korean Society of Food Science and Technology | 2005
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287
Assurance on the Genotoxicological Safety of Fermented Vegetables Pasteurized by Gamma Irradiation
Assurance on the Genotoxicological Safety of Fermented Vegetables Pasteurized by Gamma Irradiation
Hong-Sun Yook | Korean Society of Food Science and Technology | 2005
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288
Separation of Lactoferrin from Model Whey Protein Mixture by Reverse Micelles Formed by Cationic Surfactant
Separation of Lactoferrin from Model Whey Protein Mixture by Reverse Micelles Formed by Cationic Surfactant
Kyung-Hyun Noh | Korean Society of Food Science and Technology | 2005
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289
Antioxidant Activities of Garlic (Allum sativum L.) with Growing Districts
Antioxidant Activities of Garlic (Allum sativum L.) with Growing Districts
Eun-Jung Lee | Korean Society of Food Science and Technology | 2005
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290
Characterization of Polyphenoloxidase Extracted from Solanum tuberosum Jasim
Characterization of Polyphenoloxidase Extracted from Solanum tuberosum Jasim
Jae-Won Jang | Korean Society of Food Science and Technology | 2005
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