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481
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
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482
Effects of Hydrostatic Pressure on Biochemical Characteristics of Myofibrillar Protein Extracted from Bovine Semitendinosus Muscle
Effects of Hydrostatic Pressure on Biochemical Characteristics of Myofibrillar Protein Extracted from Bovine Semitendinosus Muscle
Eun-Jung Lee | Korean Society of Food Science and Technology | 2004
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483
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Hee Jung Ko | Korean Society of Food Science and Technology | 2004
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484
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin-Ho Jo | Korean Society of Food Science and Technology | 2004
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485
Kinetics of Water Vapor Adsorption by Sweet Potato Starch-based Edible Films
Kinetics of Water Vapor Adsorption by Sweet Potato Starch-based Edible Films
Jai-Neung Kim | Korean Society of Food Science and Technology | 2004
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486
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Ju-Woon Lee | Korean Society of Food Science and Technology | 2004
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487
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
Sung-Hee Han | Korean Society of Food Science and Technology | 2004
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488
Volatile Compounds of Cnidium officinale Makino
Volatile Compounds of Cnidium officinale Makino
Mi-Sook Chung | Korean Society of Food Science and Technology | 2004
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489
Prevention of Orotic Acid-induced Fatty Liver in Rats by Capsaicin
Prevention of Orotic Acid-induced Fatty Liver in Rats by Capsaicin
Jae-Young Cha | Korean Society of Food Science and Technology | 2004
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490
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Marcia Nitschke | Korean Society of Food Science and Technology | 2004
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