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21
Parasporin-4 A Novel Cancer Cell-killing Proenin Produced by Bacillus thuringiensis
Parasporin-4 A Novel Cancer Cell-killing Proenin Produced by Bacillus thuringiensis
Kuniyo Inouye | Korean Society of Food Science and Technology | 2008
печати
22
Lungworm Infestation of a Dairy Goat in Korea
Lungworm Infestation of a Dairy Goat in Korea
In-Jin Hwang | Korean Association for Laboratory Animal Science | 2007
печати
23
Effects of Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein
Effects of Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein
Il-Jun Kang | Korean Society of Food Science and Technology | 2005
печати
24
TAXONOMICAL CLASSIFICATION OF KOREAN SOILS
TAXONOMICAL CLASSIFICATION OF KOREAN SOILS
농업과학기술원 | National Institute of Agricultural Science and Te | 2000
печати
25
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
печати
26
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In-Duck Choi | Korean Society of Food Science and Technology | 2004
печати
27
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
печати
28
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
печати
29
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Khalid Ibrahim Sallam | Korean Society of Food Science and Technology | 2004
печати
30
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Inwook Choi | Korean Society of Food Science and Technology | 2004
печати
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