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741
Isolation of a Bacteriocin-producing Lactobacillus plantarum Strain from Kimchi
Isolation of a Bacteriocin-producing Lactobacillus plantarum Strain from Kimchi
Han-Taek Kim | Korean Society of Food Science and Technology | 2003
печати
742
Characteristics of Pullulan-based Edible Films
Characteristics of Pullulan-based Edible Films
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2003
печати
743
Compositions of Functional Components of Traditional Korean Soybeans
Compositions of Functional Components of Traditional Korean Soybeans
Kang-Sung Kim | Korean Society of Food Science and Technology | 2003
печати
744
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Yonghoon Kim | Korean Society of Food Science and Technology | 2003
печати
745
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga-Hyung Hong | Korean Society of Food Science and Technology | 2003
печати
746
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Optimization of Pinhole Factors for Control of CO2 Gas Inside of Kimchi Package during Fermentation and Distribution
Soo Sun Lim | Korean Society of Food Science and Technology | 2003
печати
747
Accumulation of Isoleucine Intermediates in the Isoleucine Producing Recombinant of Corynebacterium Iactofermentum ATCC21799
Accumulation of Isoleucine Intermediates in the Isoleucine Producing Recombinant of Corynebacterium Iactofermentum ATCC21799
Gil-Hwan An | Korean Society of Food Science and Technology | 2003
печати
748
Sequencing, Cloning and Expression of CP4EPSPS Roundup Ready Soybean Insert
Sequencing, Cloning and Expression of CP4EPSPS Roundup Ready Soybean Insert
Dae-Yeul Son | Korean Society of Food Science and Technology | 2003
печати
749
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Ji-Hyun Bae | Korean Society of Food Science and Technology | 2003
печати
750
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Changes in Physicochemical Properties of Glycinin Due to Maleylation
Dae Young Kwon | Korean Society of Food Science and Technology | 2003
печати
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