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471
Effect of Bacillus polyfermenticus SCD and Its Bacteriocin on MNNG-induced DNA Damage
Effect of Bacillus polyfermenticus SCD and Its Bacteriocin on MNNG-induced DNA Damage
Eunju Park | Korean Society of Food Science and Technology | 2004
프린트
472
Inhibitory Effect of Cupric Ion Diffused from Brass Ware on the Growth of E. coli 0157:H7, S. typhimurum, S. aureus, and B. cereus
Inhibitory Effect of Cupric Ion Diffused from Brass Ware on the Growth of E. coli 0157:H7, S. typhimurum, S. aureus, and B. cereus
Mi-Kyoung Jung | Korean Society of Food Science and Technology | 2004
프린트
473
Correlation of Physiohemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Correlation of Physiohemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Xiaojun Jeffrey Wu | Korean Society of Food Science and Technology | 2004
프린트
474
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Tusneem Kausar | Korean Society of Food Science and Technology | 2004
프린트
475
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Yun-Kyung Choi | Korean Society of Food Science and Technology | 2004
프린트
476
Detection of Adulteration in Sesame Oil by UV Spectrophotometry
Detection of Adulteration in Sesame Oil by UV Spectrophotometry
Kil-Jin Kang | Korean Society of Food Science and Technology | 2004
프린트
477
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Mun-Seok Heo | Korean Society of Food Science and Technology | 2004
프린트
478
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
프린트
479
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In-Duck Choi | Korean Society of Food Science and Technology | 2004
프린트
480
Antimicrobial and Antioxidant Activities and Phenolic Contents in the Water Extract of Medicinal Plants
Antimicrobial and Antioxidant Activities and Phenolic Contents in the Water Extract of Medicinal Plants
Jeong-Ryong Do | Korean Society of Food Science and Technology | 2004
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