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18 Results:SS:AMINE 0.109 sec.
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1
양파 첨가가 가열한 햄버거 패티의 heterocyclic amine 형성과 돌연변이원성에 미치는 영향
양파 첨가가 가열한 햄버거 패티의 heterocyclic amine 형성과 돌연변이원성에 미치는 영향
이재환 | 한국식품과학회 | 2008
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2
청국장 중 biogenic amine의 함량 및 생성원인
청국장 중 biogenic amine의 함량 및 생성원인
한규홍 | 한국식품과학회 | 2007
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3
국내 유통 발효식품 중 biogenic amines함량 분석
국내 유통 발효식품 중 biogenic amines함량 분석
조태용 | 한국식품과학회 | 2006
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4
고체 amine 광개시제에 따른 치과용 복합수지의 중합효율
고체 amine 광개시제에 따른 치과용 복합수지의 중합효율
선금주 | 대한치과기공학회 | 2006
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5
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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6
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
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7
Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market
Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market
Joong-Seok Min | Joong-Seok Min | 2004
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8
Production of Biogenic Amines by Microflora Inoculated in Meats
Production of Biogenic Amines by Microflora Inoculated in Meats
Joong-seok Min | Joong-seok Min | 2004
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9
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
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10
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Han-Seung Shin | Korean Society of Food Science and Technology | 2003
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