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461
Modeling Drying Characteristics of Mushroom (Agaricus bisporus) Depending on Drying Methods
Modeling Drying Characteristics of Mushroom (Agaricus bisporus) Depending on Drying Methods
Jun Ho Lee | Korean Society of Food Science and Technology | 2001
печати
462
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Jun Ho Lee | Korean Society of Food Science and Technology | 2001
печати
463
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han | Korean Society of Food Science and Technology | 2001
печати
464
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Jun-Seok Kum | Korean Society of Food Science and Technology | 2001
печати
465
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Storage
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Storage
Tae-Youl Ha | Korean Society of Food Science and Technology | 2001
печати
466
The Effects of Processing Conditions on the Properties of Chicken Feet Gelatin
The Effects of Processing Conditions on the Properties of Chicken Feet Gelatin
Juyeon Lim | Korean Society of Food Science and Technology | 2001
печати
467
Rheological Properties of Ginseng Extracts
Rheological Properties of Ginseng Extracts
Byoungseung Yoo | Korean Society of Food Science and Technology | 2001
печати
468
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Hyun-Ku Kim | Korean Society of Food Science and Technology | 2001
печати
469
Physico-chemical Properties of Acorn Starch
Physico-chemical Properties of Acorn Starch
Hyang Aee Lee | Korean Society of Food Science and Technology | 2001
печати
470
Network Interfaces of Food Thermal Conductivities
Network Interfaces of Food Thermal Conductivities
Jun-Ho Lee | Korean Society of Food Science and Technology | 2001
печати
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