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301
Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut
Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut
Hyang-Sik Yoon | Korean Society of Food Science and Technology | 2005
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302
Isolation and Characterization of Antioxidative Compounds from the Aerial Parts of Angelica keiskei
Isolation and Characterization of Antioxidative Compounds from the Aerial Parts of Angelica keiskei
So-Joong Kim | Korean Society of Food Science and Technology | 2005
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303
Characterization of Bacteriocin Produced by Enterococcus faecium MJ-14 Isolated from Meju
Characterization of Bacteriocin Produced by Enterococcus faecium MJ-14 Isolated from Meju
Sung-Mee Lim | Korean Society of Food Science and Technology | 2005
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304
Grwoth Inhibition on the Strain Isolated from Spoiled Red Bean Paste
Grwoth Inhibition on the Strain Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang | Korean Society of Food Science and Technology | 2005
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305
Validation of Predictive Liquid Model Systems for the Growth of Listeria monocytogenes and Yersinia enterocolitica on Pork at Various Temperatures
Validation of Predictive Liquid Model Systems for the Growth of Listeria monocytogenes and Yersinia enterocolitica on Pork at Various Temperatures
Min-Jeong Rho | Korean Society of Food Science and Technology | 2005
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306
Evaluation of the Estrogenic Activity of Isoflavones from the Rhizome of Belamcanda chinensis
Evaluation of the Estrogenic Activity of Isoflavones from the Rhizome of Belamcanda chinensis
Hye-Hyun Yoo | Korean Society of Food Science and Technology | 2005
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307
Action of amylase and Acid on Resistant Starches Prepared from Normal Maize Starch
Action of amylase and Acid on Resistant Starches Prepared from Normal Maize Starch
Jin-Woo Lim | Korean Society of Food Science and Technology | 2005
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308
Analysis of Extruded Pectin Extraction From Apple Pomace By Response Surface Methodology
Analysis of Extruded Pectin Extraction From Apple Pomace By Response Surface Methodology
Hae-Hun Shin | Korean Society of Food Science and Technology | 2005
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309
Physicochemical Properties of Dongchimi Added with Gatt (Brassica juncea)
Physicochemical Properties of Dongchimi Added with Gatt (Brassica juncea)
Jung-Eun Park | Korean Society of Food Science and Technology | 2005
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310
Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi
Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi
Atsuyoshi Takeuchi | Korean Society of Food Science and Technology | 2005
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