발행물
컨퍼런스
2012 The Meeting and Symposium, Korean Society for Food Engineering
2012
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Effect of Pre-treatment of Trans-cinnamaldehyde on Formation of Molecular Inclusion Complexes with β-cyclodextrin
2011 Autumnal Meeting and Symposium
2011
Effect of Trans-cinnamaldehyde and High Pressure Treatment on Pysico-Chemical and Microbial properties of Milk during Storage periods
40th anniversary functional fusion and systemic approaches to future foods
Effect of Various HLB Value Surfactants on Stability of Protein-Oleoresin Capsicum Emulsion
2011 Annual Meeting of Korean Society of Food Science and Technology
Effect of acetic acid addition on the acetic acid fermentation of makgelli
Effect of High Pressure Treatment Combined with Thermal Processing on Storage of Model Pork Sausage