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5.

Volatile compounds as markers of tofu (soybean curd) freshness during storage
by Lee, Seonmi

Journal of agricultural and food chemistry, 22 January 2014, Vol.62(3), pp.772-9

11.

Antioxidant activities of Korean rice wine concentrates.
by Jeong, Jae-Wook

Journal of agricultural and food chemistry, July 13, 2011, Vol.59(13), pp.7039-7044

14.

Mercury and methylmercury in Korean herbal medicines and functional health foods
by Lee, Donghun

Food Additives & Contaminants: Part B, 01 December 2013, Vol.6(4), pp.279-284

16.

Lead and cadmium in functional health foods and Korean herbal medicines
by Kim, Wooseok

Food Additives & Contaminants: Part B, 01 June 2013, Vol.6(2), pp.146-149

17.

Effects of Cooking Variables on Formation of Heterocyclic Amines (HCA) in Roasted Pork and Mackerel
by Kim, Simhae

Journal of Toxicology and Environmental Health, Part A: Current Issues in Toxicology in Korea, 4th Toxicology Symposium, 01 November 2010, Vol.73(21-22), pp.1599-1609

20.

Quality Evaluation of Noble Mixed Oil Blended with Palm and Canola Oil
by Hyesook Choi

Journal of Oleo Science, 2014-07, Vol.63(7), Passage No.709, pp.653-660

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