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401
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
печати
402
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
печати
403
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
печати
404
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
печати
405
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
печати
406
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
печати
407
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
печати
408
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
печати
409
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
печати
410
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
печати
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