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771
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim | Korean Society of Food Science and Technology | 2001
프린트
772
Research Articles, Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Research Articles, Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Youn-Moon Park | Korean Society of Food Science and Technology | 2001
프린트
773
Research Articles, Changes of Flavonoids in the Peel of Jeju Native Citrus Fruits during Maturation
Research Articles, Changes of Flavonoids in the Peel of Jeju Native Citrus Fruits during Maturation
Young-Cheon Kim | Korean Society of Food Science and Technology | 2001
프린트
774
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Kwang-Ho Lee | Korean Society of Food Science and Technology | 2001
프린트
775
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park | Korean Society of Food Science and Technology | 2001
프린트
776
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim | Korean Society of Food Science and Technology | 2001
프린트
777
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Hwa Sup Chin | Korean Society of Food Science and Technology | 2001
프린트
778
Handbook of leadership : a survey of theory and research
Handbook of leadership : a survey of theory and research
Bass, Bernard M. | The Free Press | 1981
프린트
779
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Ji-Young Oh... | Korean Society of Food Science and Technology | 2001
프린트
780
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Cha-Ran Choi... | Korean Society of Food Science and Technology | 2001
프린트
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