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571
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Seung-Cheol Lee | Korean Society of Food Science and Technology | 2004
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572
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chang-Ho Lee | Korean Society of Food Science and Technology | 2004
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573
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
พิมพ์
574
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Midori Yasuda | Korean Society of Food Science and Technology | 2004
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575
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
พิมพ์
576
Effect of Dietary Fiber of Some Beans on Serum Cholesterol Concentration in Rats
Effect of Dietary Fiber of Some Beans on Serum Cholesterol Concentration in Rats
Kyu-Ho Han | Korean Society of Food Science and Technology | 2004
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577
Effects of Sterilization Temperature on the Quality of Carrot Purees
Effects of Sterilization Temperature on the Quality of Carrot Purees
Sung Kyoung Yim | Korean Society of Food Science and Technology | 2004
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578
Effect of Eggshell Powder on Extending the Shelf-Life of Mul-Kimchi
Effect of Eggshell Powder on Extending the Shelf-Life of Mul-Kimchi
Jo-Min Kim | Korean Society of Food Science and Technology | 2004
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579
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process A Response Surface Methodology Study
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process A Response Surface Methodology Study
Rita de Cassia Salvucci | Korean Society of Food Science and Technology | 2004
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580
Headspace-SPME Analysis of Citrus Hybrid, Hallabong
Headspace-SPME Analysis of Citrus Hybrid, Hallabong
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2004
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