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431
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
프린트
432
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
프린트
433
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
프린트
434
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
프린트
435
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
프린트
436
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
프린트
437
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
프린트
438
Effects of Modifiers on the Supercritical CO2 Extraction of Licorice (Glycyrrhiza glabra) and the Morphology of Licorice Tissue
Effects of Modifiers on the Supercritical CO2 Extraction of Licorice (Glycyrrhiza glabra) and the Morphology of Licorice Tissue
Hyun-Seok Kim | Korean Society of Food Science and Technology | 2005
프린트
439
Physical and Microbiological Approach in Proving the Identity of Gamma-irradiated Different Teas
Physical and Microbiological Approach in Proving the Identity of Gamma-irradiated Different Teas
Tusneem Kausar | Korean Society of Food Science and Technology | 2005
프린트
440
TAXONOMICAL CLASSIFICATION OF KOREAN SOILS
TAXONOMICAL CLASSIFICATION OF KOREAN SOILS
농업과학기술원 | National Institute of Agricultural Science and Te | 2000
프린트
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