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51
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
52
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Si-Kyung Lee | Korean Society of Food Science and Technology | 2004
53
Acid-Sensitivity and Physical Properties of Polymethyl-methacrylate and Polyurethane Films Containing Polymeric Styryl Dye
Acid-Sensitivity and Physical Properties of Polymethyl-methacrylate and Polyurethane Films Containing Polymeric Styryl Dye
Jae Whan Cho | 한국섬유공학회 | 2004
54
Printing Properties of Novel Regenerated Cellulosic Fibers
Printing Properties of Novel Regenerated Cellulosic Fibers
Ik Soo Kim | 한국섬유공학회 | 2004
55
Morphology and Properties of Polyacrylonitrile, Single Wall Carbon Nanotube Composite Films
Morphology and Properties of Polyacrylonitrile, Single Wall Carbon Nanotube Composite Films
Seong Hoon Kim | 한국섬유공학회 | 2004
56
Compressive and Flexural Properties of Hemp Fiber Reinforced Concrete
Compressive and Flexural Properties of Hemp Fiber Reinforced Concrete
Zhijian Li | 한국섬유공학회 | 2004
57
Corporate Tax Avoidenace and the Properties of Corporate Eamings
Corporate Tax Avoidenace and the Properties of Corporate Eamings
George A. Plesko | NATIONAL TAX ASSOCIATION | 2004
58
Relations of Aggregate Gradations and Physical Properties with Granular Material Anisotropy
Relations of Aggregate Gradations and Physical Properties with Granular Material Anisotropy
Sung-Hee Kim | 대한토목학회 | 2004
59
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Sung Ki Lee | Sung Ki Lee | 2004
60
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Chion Kim | Korean Society of Food Science and Technology | 2004
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