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1
Comparing the Effects of Carvedilol Enantiomers on Regression of Established Cardiac Hypertrophy Induced by Pressure Overload
Comparing the Effects of Carvedilol Enantiomers on Regression of Established Cardiac Hypertrophy Induced by Pressure Overload
Jia Hao | Korean Association for Laboratory Animal Science:한국실험동물학회 | 2010
impresión
2
Effects of Combination Treatment of Nisin and High-Intensity Ultrasound woth High Pressure on the Functional Properties of Liquid Whole Egg
Effects of Combination Treatment of Nisin and High-Intensity Ultrasound woth High Pressure on the Functional Properties of Liquid Whole Egg
Dong-Un Lee | Korean Society of Food Science and Technology | 2008
impresión
3
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Sang-Ho Lee | Korean Society of Food Science and Technology | 2008
impresión
4
Effects of Hydrostatic Pressure on Biochemical Characteristics of Myofibrillar Protein Extracted from Bovine Semitendinosus Muscle
Effects of Hydrostatic Pressure on Biochemical Characteristics of Myofibrillar Protein Extracted from Bovine Semitendinosus Muscle
Eun-Jung Lee | Korean Society of Food Science and Technology | 2004
impresión
5
Extraction of Carotenoids from Citrus unshiu Press Cake by Supercritical Carbon Dioxide
Extraction of Carotenoids from Citrus unshiu Press Cake by Supercritical Carbon Dioxide
Sangbin Lim | Korean Society of Food Science and Technology | 2003
impresión
6
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis
Byoung-Ju Choi | Korean Society of Food Science and Technology | 2002
impresión
7
Effect of pH on Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure
Effect of pH on Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure
Myoung-Joo Moon | Korean Society of Food Science and Technology | 2001
impresión
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