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591
Auti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine(Ⅱ)
Auti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine(Ⅱ)
Ae-Jung Kim | Korean Society of Food Science and Technology | 2004
프린트
592
The Effects of Vacunm Packaging on the Quality of Embryo-Retaining Milled Rice
The Effects of Vacunm Packaging on the Quality of Embryo-Retaining Milled Rice
Tian-Yi Yan | Korean Society of Food Science and Technology | 2004
프린트
593
Effects of Burdock (Arctium Iappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard
Effects of Burdock (Arctium Iappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard
Moonjung Kim | Korean Society of Food Science and Technology | 2004
프린트
594
Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs
Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2004
프린트
595
Effect of Types of Levan with or without Phytic Acid on Intestinal Environment and Mineral Absorption in Rats
Effect of Types of Levan with or without Phytic Acid on Intestinal Environment and Mineral Absorption in Rats
Yun-Young Kim | Korean Society of Food Science and Technology | 2004
프린트
596
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Eun-Jung Lee | Korean Society of Food Science and Technology | 2004
프린트
597
Bactericidal Effect of the Extracts of Polygonum cuspidatum on Bacillus cereus
Bactericidal Effect of the Extracts of Polygonum cuspidatum on Bacillus cereus
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
프린트
598
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Khalid Ibrahim Sallam | Korean Society of Food Science and Technology | 2004
프린트
599
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
프린트
600
The Effect of Chicory Fructan Fiber on Calcium Absorption and Bone Metabolism in Korean Postmenopausal Women
The Effect of Chicory Fructan Fiber on Calcium Absorption and Bone Metabolism in Korean Postmenopausal Women
Yun-Young Kim | 한국영양학회지 | 2004
프린트
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