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1
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Jae-Hyung Mah | Korean Society of Food Science and Technology | 2004
2
Tyrosinase Inhibitors of Browning-related Products Fractionated from Roasted Sesame Dregs
Tyrosinase Inhibitors of Browning-related Products Fractionated from Roasted Sesame Dregs
Ju-Choul Lee | Korean Society of Food Science and Technology | 2004
3
Classification of Korean Green Tea Products Based on Chemical Components
Classification of Korean Green Tea Products Based on Chemical Components
Jong Un Chun | 한국작물학회지 | 2004
4
Should calcium and vitamin D be added to the current enrichment program for cereal-grain products?
Should calcium and vitamin D be added to the current enrichment program for cereal-grain products?
HL Newmark | Cadmus journal ser | 2004
5
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Hyunjung Kim | Korean Society of Food Science and Technology | 2004
6
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Seon-Jae Kim | Korean Society of Food Science and Technology | 2004
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