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481
U.S.Food and Drug Administration Requirements for the Processing of Low-Acid Canned Foods
U.S.Food and Drug Administration Requirements for the Processing of Low-Acid Canned Foods
William R. Cole | Korean Society of Food Science and Technology | 2004
להדפיס
482
The Channels of Starch Granules
The Channels of Starch Granules
John E. Fannon | Korean Society of Food Science and Technology | 2004
להדפיס
483
The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
Kenshiro Fujimoto | Korean Society of Food Science and Technology | 2004
להדפיס
484
Flow Behavior of Korean Honey
Flow Behavior of Korean Honey
Chion Kim | Korean Society of Food Science and Technology | 2004
להדפיס
485
Flavonoid Content of Some Korean Medicinal Plants
Flavonoid Content of Some Korean Medicinal Plants
Hye Young Kim | Korean Society of Food Science and Technology | 2004
להדפיס
486
Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii) Internal Organ
Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii) Internal Organ
Mi-Hui Son | Korean Society of Food Science and Technology | 2004
להדפיס
487
Monitoring of Listeria monocytogenes in an Ice Cream Manufacturing Plant in Korea
Monitoring of Listeria monocytogenes in an Ice Cream Manufacturing Plant in Korea
Gyung-Jin Bahk | Korean Society of Food Science and Technology | 2004
להדפיס
488
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
So-Young Ryu | Korean Society of Food Science and Technology | 2004
להדפיס
489
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Kyoung-Eun Yeo | Korean Society of Food Science and Technology | 2004
להדפיס
490
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Kyong Su Kim | Korean Society of Food Science and Technology | 2004
להדפיס
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