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1
the effect of clay concentration on mechanical and water barrier properties of chitosan based nanocomposite flims
the effect of clay concentration on mechanical and water barrier properties of chitosan based nanocomposite flims
jong whan rhim | Korean Society of Food Science and Technology | 2006
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2
effects of moisture content on non fracture dynamic propertis and fracture quality of pacific whiting surimi
effects of moisture content on non fracture dynamic propertis and fracture quality of pacific whiting surimi
okan esturk | Korean Society of Food Science and Technology | 2006
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3
comparison of the physicochemical properties of freeze concentrated versus evaporated milk
comparison of the physicochemical properties of freeze concentrated versus evaporated milk
su jung lee | Korean Society of Food Science and Technology | 2006
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4
A study on mechanical properties of TiN, ZrN and WC coated film on the titanium alloy surface
A study on mechanical properties of TiN, ZrN and WC coated film on the titanium alloy surface
Dong-Joon Oh | 대한치과보철학회지 | 2006
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5
Properties of Carbon Black Used as Catalysts for Metane Decomposition
Properties of Carbon Black Used as Catalysts for Metane Decomposition
Ling Han | 한국유화학회 | 2006
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6
Study on Skin Care Properties of Milk Kefir Whey
Study on Skin Care Properties of Milk Kefir Whey
M. J. Chen | M. J. Chen | 2006
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7
Adhesion Properties of Indigenous Dadih Lactic Acid Bacteria on Human Intestinal Mucosal Surface
Adhesion Properties of Indigenous Dadih Lactic Acid Bacteria on Human Intestinal Mucosal Surface
Jorry Dharmawan | Jorry Dharmawan | 2006
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8
The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese
The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese
J. J. Kim | J. J. Kim | 2006
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9
In vitro Antioxidative Properties of Lactobacilli
In vitro Antioxidative Properties of Lactobacilli
H. S. Kim | H. S. Kim | 2006
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10
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006
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