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공과대학
식품생명공학과
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Results 61-70 of 316 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2011
Analytic approaches to evaluation modify hedonic responses
김광옥; 이소민
Article
2017
Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants
김선애
Article
2017
Assessment of Chicken Carcass Microbiome Responses During Processing in the Presence of Commercial Antimicrobials Using a Next Generation Sequencing Approach
김선애
Article
2016
Combined Biocatalytic and Chemical Transformations of Oleic Acid to omega-Hydroxynonanoic Acid and alpha,omega-Nonanedioic Acid
박진병; 권용억; 서주현
Article
2017
Effect of acid treatment on allergenicity of peanut and egg
성동은
Article
2015
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
김광옥
Article
2015
Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs
정명수
Article
2015
Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas
김광옥; 김영경
Article
2015
Chemical Genetics Approach Reveals Importance of cAMP and MAP Kinase Signaling to Lipid and Carotenoid Biosynthesis in Microalgae
이진규
Article
2015
Sporicidal Activities of Various Surfactant Components against Bacillus subtilis Spores
정명수
Article
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고민정
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Corynebacterium glutamicum
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Escherichia coli
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Constant-reference duo-trio
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GC-MS
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Genome sequence
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2-AFCR
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consumer acceptability
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Consumer discrimination test
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Intense pulsed light (IPL)
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