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Processing of the extract powder using skipjack cooking juice and its taste compounds
Processing of the extract powder using skipjack cooking juice and its taste compounds
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Processing of the extract powder using skipjack cooking juice and its taste compounds

Ahn, C.B ; Kim, H.R. (Yosu National Fisheries University, Yosu (Korea Republic). Department of Food Science and Nutrition)

Korean Journal of Food Science and Technology (Korea Republic), 1996-08, Vol.28 (4) [Periódico revisado por pares]

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2
Decolorization of shrimp chitin using sodium hypochlorite
Decolorization of shrimp chitin using sodium hypochlorite
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Decolorization of shrimp chitin using sodium hypochlorite

Ahn, C.W ; Nam, H.S ; Lee, H.J. (Nongshim Company, Ltd., Kunpo (Korea Republic). Research and Development Center) ; Shin, Y.C. (Gyeongsang National University, Chinju (Korea Republic). Department of Microbiology)

Korean Journal of Food Science and Technology (Korea Republic), 1994-12, Vol.26 (6) [Periódico revisado por pares]

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3
Release and Sterilization Characteristics of Extruded Red Pepper
Release and Sterilization Characteristics of Extruded Red Pepper
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Release and Sterilization Characteristics of Extruded Red Pepper

Ahn, N.K. (Kongju National University, Kongju, Republic of Korea) ; Ryu, G.H. (Kongju National University, Kongju, Republic of Korea), E-mail: ghryu@kongju.ac.kr

Food science and biotechnology, 2006-05, Vol.10 (2) [Periódico revisado por pares]

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4
Electroless Copper Plating on 304L Stainless Steel Powders and Corrosion Resistance of the Sintered Compacts of Composite Powders
Electroless Copper Plating on 304L Stainless Steel Powders and Corrosion Resistance of the Sintered Compacts of Composite Powders
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Electroless Copper Plating on 304L Stainless Steel Powders and Corrosion Resistance of the Sintered Compacts of Composite Powders

Ahnh, Jae-Woo ; Lee, Jae-Hoon

Journal of the Korean Institute of Metals and Materials, 2009-02, Vol.47 (2), p.79-90 [Periódico revisado por pares]

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5
Synthesis of Nanostructured Powders by New Chemical ProCesses
Synthesis of Nanostructured Powders by New Chemical ProCesses
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Synthesis of Nanostructured Powders by New Chemical ProCesses

B . K . Kim ; G . G . Lee ; G . H . Ha ; D . W . Lee

Metals and materials international, 1999-04, Vol.5 (2), p.109 [Periódico revisado por pares]

대한금속재료학회

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6
Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
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Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies

Bae, H.J., Daegu University, Gyeongsan, Republic of Korea ; Lee, H.Y., Daegu University, Gyeongsan, Republic of Korea ; Lee, J.H., Daegu University, Gyeongsan, Republic of Korea

Food Engineering Progress, 2010-08, Vol.14 (3) [Periódico revisado por pares]

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7
Effects of coffee powder supplementation on the blood glucose and antioxidative enzyme activity of liver tissue in STZ-induced diabetic rats
Effects of coffee powder supplementation on the blood glucose and antioxidative enzyme activity of liver tissue in STZ-induced diabetic rats
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Effects of coffee powder supplementation on the blood glucose and antioxidative enzyme activity of liver tissue in STZ-induced diabetic rats

Bae, Jihyun ; Jung, Yun-Jung ; Choi, Mi-Ja

Journal of nutrition and health, 2015-04, Vol.48 (2), p.140 [Periódico revisado por pares]

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8
Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
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Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products

Bae, Su Min ; Choi, Jae Hyeong ; Jeong, Jong Youn

Journal of animal science and technology, 2020-11, Vol.62 (6), p.922-932 [Periódico revisado por pares]

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9
Quality and Consumer Perception of White Bread Baked with Hallabong Powder
Quality and Consumer Perception of White Bread Baked with Hallabong Powder
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Quality and Consumer Perception of White Bread Baked with Hallabong Powder

Bang, D.J., Sunchon National University, Jeonnam, Republic of Korea ; Chun, S.S., Sunchon National University, Jeonnam, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-02, Vol.42 (2) [Periódico revisado por pares]

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10
Effects of ozone treatment and gamma irradiation on the quality properties of dried-spirullina and dried-sea tangle powders
Effects of ozone treatment and gamma irradiation on the quality properties of dried-spirullina and dried-sea tangle powders
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Effects of ozone treatment and gamma irradiation on the quality properties of dried-spirullina and dried-sea tangle powders

Byun, M.W ; Yook, H.S ; Kwon, O.J ; Jo, S.K. (Korea Atomic Energy Research Institute, Taejon (Korea Republic). Department of Food Irradiation) ; Lee, S.H. (Anseong National Polytechnic University, Anseong (Korea Republic). Department of Home Economics)

Korean Journal of Food Science and Technology (Korea Republic), 1997-08, Vol.29 (4) [Periódico revisado por pares]

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