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1
Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang
Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang
Chan Ho Jang | Korean Society of Food Science and Technology | 2008
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2
Biomass Production and Nutritive Potential of Conserved Forages in Silvopastoral Traditional Fodder Banks (Ngitiri) if Meaty District of Tanzania
Biomass Production and Nutritive Potential of Conserved Forages in Silvopastoral Traditional Fodder Banks (Ngitiri) if Meaty District of Tanzania
C. D. K. Rubanza | C. D. K. Rubanza | 2006
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3
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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4
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
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5
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung-Shi Ham | Korean Society of Food Science and Technology | 2004
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6
Revising The Traditional Backpropagation With The Method Of Variable Metric(Quasi-Newton) And Approximating A Step Size
Revising The Traditional Backpropagation With The Method Of Variable Metric(Quasi-Newton) And Approximating A Step Size
최상웅 | 포항1대학 | 1999
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7
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Cherl-Ho Lee | Korean Society of Food Science and Technology | 2004
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8
Human milk as a source of ascorbic acid no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi inf
Human milk as a source of ascorbic acid no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi inf
L Davidsson | Cadmus journal ser | 2004
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9
A Study on Dongnae Pajeon, Busan's Traditional Food as Tourism Resources
A Study on Dongnae Pajeon, Busan's Traditional Food as Tourism Resources
박향선 | 부산경상대학 | 2000
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10
A Study of the Ondol (Gudul, Floor Heating System) and Kitchen Space in the Traditional Houses on Jeju Island, Korea
A Study of the Ondol (Gudul, Floor Heating System) and Kitchen Space in the Traditional Houses on Jeju Island, Korea
Bong-Ae Kim | 대한가정학회지 | 2003
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