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291
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Kyong-Haeng Lee | Korean Society of Food Science and Technology | 2003
печати
292
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Blanca Fontaniella | Korean Society of Food Science and Technology | 2003
печати
293
Production of Alkyl Esters by a Phyllosilicate Sol-Gel Immobilized Lipase from Pseudomonas cepacia
Production of Alkyl Esters by a Phyllosilicate Sol-Gel Immobilized Lipase from Pseudomonas cepacia
Jeung-Hee Lee | Korean Society of Food Science and Technology | 2003
печати
294
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Hye-Jung Chung | Korean Society of Food Science and Technology | 2003
печати
295
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures, Resolution of Fatty Acid Methyl Esters by Ag Chromatography
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures, Resolution of Fatty Acid Methyl Esters by Ag Chromatography
Seong-Jin Kim | Korean Society of Food Science and Technology | 2003
печати
296
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Byoungesung Yoo | Korean Society of Food Science and Technology | 2003
печати
297
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Gi-Tae Kim | Korean Society of Food Science and Technology | 2003
печати
298
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-
Ki-Hyo Jang | Korean Society of Food Science and Technology | 2003
печати
299
Hydration Kinetics of Soybeans
Hydration Kinetics of Soybeans
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2003
печати
300
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Young-Tack Lee | Korean Society of Food Science and Technology | 2003
печати
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