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691
Effects of Cryoprotectants on the Quality Property of Chicken Surimi from Spent Layer Meat during Frozen Storage
Effects of Cryoprotectants on the Quality Property of Chicken Surimi from Spent Layer Meat during Frozen Storage
Sung Ki Lee | Korean Society of Food Science and Technology | 2002
печати
692
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
Joo-Shin Kim | Korean Society of Food Science and Technology | 2002
печати
693
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Hye-Jung Kim | Korean Society of Food Science and Technology | 2002
печати
694
Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves
Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves
Youn-Chan Kim | Korean Society of Food Science and Technology | 2002
печати
695
Modification of Sorbitol by Transglycosylation using Bacillus stearothermophilus Maltogenic Amylase
Modification of Sorbitol by Transglycosylation using Bacillus stearothermophilus Maltogenic Amylase
Yoon-Kyung Kim | Korean Society of Food Science and Technology | 2002
печати
696
Screening of Effective Browning Inhibitors on Fresh-cur Potatoes
Screening of Effective Browning Inhibitors on Fresh-cur Potatoes
T. Y. Hwang | Korean Society of Food Science and Technology | 2002
печати
697
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality fo Eggs during Storage
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality fo Eggs during Storage
Ji-Mi Cho | Korean Society of Food Science and Technology | 2002
печати
698
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Bin Kwon | Korean Society of Food Science and Technology | 2002
печати
699
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Kyung-Hyung Ku | Korean Society of Food Science and Technology | 2002
печати
700
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2002
печати
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