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641
Hepatoprotective Effects of Allium cepa Linn Extract on Acetaminophen-induced Liver Damage in Mice
Hepatoprotective Effects of Allium cepa Linn Extract on Acetaminophen-induced Liver Damage in Mice
Kyung-Jin Lee | Korean Society of Food Science and Technology | 2004
печати
642
Characteristic Flavor Compounds of Commercial Soybean Paste
Characteristic Flavor Compounds of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2004
печати
643
Leaching of Pesticide Residues during Juicing of Kale Crop
Leaching of Pesticide Residues during Juicing of Kale Crop
Mi-Gyung Lee | Korean Society of Food Science and Technology | 2004
печати
644
Finding Key Odorants in Foods, Gas Chromatography Olfactometry (GC/O)
Finding Key Odorants in Foods, Gas Chromatography Olfactometry (GC/O)
Seung-Joo Lee | Korean Society of Food Science and Technology | 2003
печати
645
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Han-Seung Shin | Korean Society of Food Science and Technology | 2003
печати
646
Control of Pesticide Residues by Oxidizing Agents to Ensure Food Safety
Control of Pesticide Residues by Oxidizing Agents to Ensure Food Safety
Eun-Sun Hwang | Korean Society of Food Science and Technology | 2003
печати
647
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCI
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCI
Jae-Yeun Song | Korean Society of Food Science and Technology | 2003
печати
648
Volatile Compounds in Sea Mustard, Undaria pinnatifida
Volatile Compounds in Sea Mustard, Undaria pinnatifida
Tai-Sun Shin | Korean Society of Food Science and Technology | 2003
печати
649
Odor Profile in Oxidized Unsaturated Fatty Acids and Porcine Liver
Odor Profile in Oxidized Unsaturated Fatty Acids and Porcine Liver
Sungim Im | Korean Society of Food Science and Technology | 2003
печати
650
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Hak-Gil Chang | Korean Society of Food Science and Technology | 2003
печати
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