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1
Optimization of Extraction Conditions on Physicochemical Properties of Extracts from Stem Barks of Kalopanax pictus
Optimization of Extraction Conditions on Physicochemical Properties of Extracts from Stem Barks of Kalopanax pictus
Yong-Jin Jeong | Korean Society of Food Science and Technology | 2004
impresión
2
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
impresión
3
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
impresión
4
Physicochemical Properties of Rice Differing in Milling Degrees
Physicochemical Properties of Rice Differing in Milling Degrees
Sam-Hyun Yoon | Korean Society of Food Science and Technology | 2004
impresión
5
Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste
Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste
Mi-Ae Yoo | Korean Society of Food Science and Technology | 2004
impresión
6
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Yeong-Soo Park | Korean Society of Food Science and Technology | 2004
impresión
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