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491
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Myong-Sook Shin | Korean Society of Food Science and Technology | 2004
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492
Isolation of the White Pellicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Isolation of the White Pellicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Seong-Il Lim | Korean Society of Food Science and Technology | 2004
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493
Estimation of Resistant Starch Content of High-amylose Corn Starch
Estimation of Resistant Starch Content of High-amylose Corn Starch
Sung-Kon Kim | Korean Society of Food Science and Technology | 2004
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494
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Eun Kyoung Mo | Korean Society of Food Science and Technology | 2004
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495
Physicochemical Properties of Rice Differing in Milling Degrees
Physicochemical Properties of Rice Differing in Milling Degrees
Sam-Hyun Yoon | Korean Society of Food Science and Technology | 2004
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496
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
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497
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Jeong-Yong Cho | Korean Society of Food Science and Technology | 2004
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498
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
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499
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Randolpho da Silva Correa Neto | Korean Society of Food Science and Technology | 2004
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500
Chemical and Enzymatic Changes during the Storage of Fresh Orange Juice in Plastic Bottles
Chemical and Enzymatic Changes during the Storage of Fresh Orange Juice in Plastic Bottles
Randolpho da Silva Correa Neto | Korean Society of Food Science and Technology | 2004
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