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561
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Hye-Jung Chung | Korean Society of Food Science and Technology | 2003
печати
562
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures, Resolution of Fatty Acid Methyl Esters by Ag Chromatography
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures, Resolution of Fatty Acid Methyl Esters by Ag Chromatography
Seong-Jin Kim | Korean Society of Food Science and Technology | 2003
печати
563
Water Holding Capacity and NMR Relaxation Pattern of Meats Thawed by Different Methods
Water Holding Capacity and NMR Relaxation Pattern of Meats Thawed by Different Methods
Sun-Min Lee | Korean Society of Food Science and Technology | 2003
печати
564
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Byoungesung Yoo | Korean Society of Food Science and Technology | 2003
печати
565
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Gi-Tae Kim | Korean Society of Food Science and Technology | 2003
печати
566
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-
Ki-Hyo Jang | Korean Society of Food Science and Technology | 2003
печати
567
Hydration Kinetics of Soybeans
Hydration Kinetics of Soybeans
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2003
печати
568
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Young-Tack Lee | Korean Society of Food Science and Technology | 2003
печати
569
Polyphenolic Compounds and Superoxide Radical Scvenging Activity of Moru-Ju
Polyphenolic Compounds and Superoxide Radical Scvenging Activity of Moru-Ju
Kyung-Hee Koh | Korean Society of Food Science and Technology | 2003
печати
570
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Jinyoung Lee | Korean Society of Food Science and Technology | 2003
печати
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