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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
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
A. H. Brown | A. H. Brown | 2007
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3
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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4
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Se-Mi Kang | Korean Society of Food Science and Technology | 2005
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5
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
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6
Effects of Pine Bark Spent Liquor Prepared by Alkaline Sulfite-Anthraquinone Cooking as a Pellet Binder on Pellet Durability and Performance of Broil
Effects of Pine Bark Spent Liquor Prepared by Alkaline Sulfite-Anthraquinone Cooking as a Pellet Binder on Pellet Durability and Performance of Broil
K. S. Ryu | 한국가금학회 | 2001
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7
가축사료에 있어 Extrusion cooking의 효과. II. 단백질, 비타민 및 광물질에 대한 Extrusion의 효과
가축사료에 있어 Extrusion cooking의 효과. II. 단백질, 비타민 및 광물질에 대한 Extrusion의 효과
김인호 | 한국영양사료학회 | 1997
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8
가축사료에 있어 Extrusion cooking의 효과. I.탄수화물과 섬유소에 대한 Extrusion cooking의 효과
가축사료에 있어 Extrusion cooking의 효과. I.탄수화물과 섬유소에 대한 Extrusion cooking의 효과
김인호 | 한국영양사료학회 | 1995
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9
Effect of microwave cooking different masses of roast
Effect of microwave cooking different masses of roast
조경희 | 한국조리과학회 | 1995
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