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1
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
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2
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Yeun Hong | Korean Society of Food Science and Technology | 2002
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3
Enumeration and Recovery of Bacterial Isolates from Ruminants Fed with Different dietary Regimes and Their Antibacterial Activity
Enumeration and Recovery of Bacterial Isolates from Ruminants Fed with Different dietary Regimes and Their Antibacterial Activity
P. Pattnaik... | AAAP | 2001
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4
옥수수와 보리에 대한 Fusarium isolates의 Trichothecene 생성능과 병원성 = Pathogenicity and Trichothecene Production by Fusarium Isolates on Corn and Barley
옥수수와 보리에 대한 Fusarium isolates의 Trichothecene 생성능과 병원성 = Pathogenicity and Trichothecene Production by Fusarium Isolates on Corn and Barley
서영수 | 서울대학교 대학원 | 1996
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