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1
Plants of Central Asia : Plant collections from China and Mongolia. .8c : Astragalus L.
Plants of Central Asia : Plant collections from China and Mongolia. .8c : Astragalus L.
Grubov, V. I. | Science | 2004
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2
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
печати
3
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In-Duck Choi | Korean Society of Food Science and Technology | 2004
печати
4
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
печати
5
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Inwook Choi | Korean Society of Food Science and Technology | 2004
печати
6
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Khalid Ibrahim Sallam | Korean Society of Food Science and Technology | 2004
печати
7
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Inwook Choi | Korean Society of Food Science and Technology | 2004
печати
8
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Inho Hwang | Korean Society of Food Science and Technology | 2004
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9
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
печати
10
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Il-Jun Kang | Korean Society of Food Science and Technology | 2004
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