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761
Development of Packaging Techniques to Prolong the Self-Iife of Oyster Mushroom(Pleurotus ostreatus) Using Recycled Pulp and Polypropylene Film
Development of Packaging Techniques to Prolong the Self-Iife of Oyster Mushroom(Pleurotus ostreatus) Using Recycled Pulp and Polypropylene Film
Jae-Kyung Yang | Korean Society of Food Science and Technology | 2002
печати
762
Effects of Soy Extract and Sex on Serum and Liver Lipid Levels of the Rat
Effects of Soy Extract and Sex on Serum and Liver Lipid Levels of the Rat
Yong-Soon Choi | Korean Society of Food Science and Technology | 2002
печати
763
Influence of Plant Phenols on the Activity of Enzymes
Influence of Plant Phenols on the Activity of Enzymes
Sascha Rohn | Korean Society of Food Science and Technology | 2002
печати
764
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Jiigen Kroll | Korean Society of Food Science and Technology | 2002
печати
765
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Douck-Choun Park | Korean Society of Food Science and Technology | 2001
печати
766
Comparison of HPLC and Spectrofluorimetric Assays of All trans-Retinol in Hepatic Tissue
Comparison of HPLC and Spectrofluorimetric Assays of All trans-Retinol in Hepatic Tissue
Junsoo Lee | Korean Society of Food Science and Technology | 2001
печати
767
Modeling Drying Characteristics of Mushroom (Agaricus bisporus) Depending on Drying Methods
Modeling Drying Characteristics of Mushroom (Agaricus bisporus) Depending on Drying Methods
Jun Ho Lee | Korean Society of Food Science and Technology | 2001
печати
768
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Jun Ho Lee | Korean Society of Food Science and Technology | 2001
печати
769
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han | Korean Society of Food Science and Technology | 2001
печати
770
Hybridization of Salmonella spp.-specific Nucleic Acids Immobilized on a Quartz Crystal Microbalance
Hybridization of Salmonella spp.-specific Nucleic Acids Immobilized on a Quartz Crystal Microbalance
Sung-Hoon Ryu | Korean Society of Food Science and Technology | 2001
печати
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