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891
Comparison of Shelf-Iife in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Comparison of Shelf-Iife in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
Jin-Woong Jeong | Korean Society of Food Science and Technology | 2002
печати
892
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2002
печати
893
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim | Korean Society of Food Science and Technology | 2002
печати
894
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Hyun-Joo Ahn | Korean Society of Food Science and Technology | 2002
печати
895
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Dae Young Kwon | Korean Society of Food Science and Technology | 2002
печати
896
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Seog-Won Lee | Korean Society of Food Science and Technology | 2002
печати
897
A New Reaction Scheme for the Starch Hydrolysis and Temperature Policy Influence during Mashing
A New Reaction Scheme for the Starch Hydrolysis and Temperature Policy Influence during Mashing
C. Brandam | Korean Society of Food Science and Technology | 2002
печати
898
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Byoung-Ju Choi | Korean Society of Food Science and Technology | 2002
печати
899
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
печати
900
Texture Degradation Kinetics of Sweet Potatoes during Heat Treatment
Texture Degradation Kinetics of Sweet Potatoes during Heat Treatment
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
печати
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