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451
Effect of Eggshell Powder on Extending the Shelf-Life of Mul-Kimchi
Effect of Eggshell Powder on Extending the Shelf-Life of Mul-Kimchi
Jo-Min Kim | Korean Society of Food Science and Technology | 2004
להדפיס
452
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process A Response Surface Methodology Study
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process A Response Surface Methodology Study
Rita de Cassia Salvucci | Korean Society of Food Science and Technology | 2004
להדפיס
453
Headspace-SPME Analysis of Citrus Hybrid, Hallabong
Headspace-SPME Analysis of Citrus Hybrid, Hallabong
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2004
להדפיס
454
Inhibition of Enzymatic Browning in Paeoniae radix rubra by Citric Acid
Inhibition of Enzymatic Browning in Paeoniae radix rubra by Citric Acid
Kil Jin Kang | Korean Society of Food Science and Technology | 2004
להדפיס
455
Antibrowning Treatments on Several Apple Cultivars for Dehydrated Apple Chips
Antibrowning Treatments on Several Apple Cultivars for Dehydrated Apple Chips
Seok Min Son | Korean Society of Food Science and Technology | 2004
להדפיס
456
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Cristo'bal No'e Aguilar | Korean Society of Food Science and Technology | 2004
להדפיס
457
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Cristobal Noe' Aguilar | Korean Society of Food Science and Technology | 2004
להדפיס
458
Comparison of Plasmid Profile Analysis, Serotyping and Antimicrobial Resistance Patterns of E. coli Isolated from Poultry in Tehran
Comparison of Plasmid Profile Analysis, Serotyping and Antimicrobial Resistance Patterns of E. coli Isolated from Poultry in Tehran
Robab Rafiei Tabatabaei | Korean Society of Food Science and Technology | 2004
להדפיס
459
Identification and Deacidification of Lactic Acid Bacteria in Korean Red Wine
Identification and Deacidification of Lactic Acid Bacteria in Korean Red Wine
Sang-Kyun Koh | Korean Society of Food Science and Technology | 2004
להדפיס
460
Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis
Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis
Hyung Hee Baek | Korean Society of Food Science and Technology | 2004
להדפיס
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