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1
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Keisuke sasaki | Keisuke sasaki | 2008
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2
Effects of vitamin E supplementation on antioxidation and lipid profiles of rats on diets supplemented with cholesterol and olive oil
Effects of vitamin E supplementation on antioxidation and lipid profiles of rats on diets supplemented with cholesterol and olive oil
Firuze Kurtoglu | Firuze Kurtoglu | 2008
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3
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Jee-Young Shin | Korean Society of Food Science and Technology | 2008
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4
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
E. M. Han | E. M. Han | 2008
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5
Preschool Children's Play Behaviors and Equipment Choices in an Outdoor Environment
Preschool Children's Play Behaviors and Equipment Choices in an Outdoor Environment
좌승화 | 동의과학대학 | 2006
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6
Role of Berberis lycium in Reducing Serum Cholesterol in Broilers
Role of Berberis lycium in Reducing Serum Cholesterol in Broilers
N. Chand | N. Chand | 2007
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7
A New Type of Chopsticks for Patients With Impaired Hand Function
A New Type of Chopsticks for Patients With Impaired Hand Function
Bao-Chi Chang | American Congress of Rehabilitation Medicine | 2006
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8
제주도내 일부 대학생들의 혈중 cholesterol과 HDL cholesterol 농도에 관한 연구
제주도내 일부 대학생들의 혈중 cholesterol과 HDL cholesterol 농도에 관한 연구
문인경 | 제주한라대학 | 2006
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9
Modeling of Mode Choice Behaviors with Water Transportation
Modeling of Mode Choice Behaviors with Water Transportation
By Doohee Nam | 대한토목학회 | 2005
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10
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee | S. O. Lee | 2006
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