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1
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim | Korean Society of Food Science and Technology | 2001
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2
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
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3
Weed Occurrence, Rice Growth, and Soil Temperature as Affected by Different Biodegradable Mulching Materials in Wet Seeded Rice
Weed Occurrence, Rice Growth, and Soil Temperature as Affected by Different Biodegradable Mulching Materials in Wet Seeded Rice
Woon Ho Yang | The Korean Society of Crop Science | 2002
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4
Uniform Seedling Establishment and Weed Occurrence Inhibition by Seed-Mulching in Wet Seeded Rice
Uniform Seedling Establishment and Weed Occurrence Inhibition by Seed-Mulching in Wet Seeded Rice
Woon-Ho Yang | The Korean Society of Crop Science | 2001
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5
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
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