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| 1 |
Functional Properties of Maillard Conjugates Made from Whey Protein Isolate and Inulin
Kim, Yeon-Woo;Lee, Se-Hee;Lee, Won-Jae;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.4, pp.143-150,
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| 2 |
Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk
Chon, Jung-Whan;Seo, Kun-Ho;Lim, Jong-Soo;Youn, Hye-Young;Jeong, Dongkwan;Song, Kwang-Young;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.4, pp.151-162,
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| 3 |
Growth Behavior of Listeria monocytogenes during over 60-Day Ripening of Camembert Cheeses Produced by Unpasteurized Raw Milk
Chon, Jung-Whan;Seo, Kun-Ho;Lim, Jong-Soo;Kim, Hyeon-Jin;Jeong, Hajeong;Song, Kwang-Young;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.4, pp.163-172,
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| 4 |
Indirect Measurement of the Amounts of Casein Phosphopeptides Added to Dangmyon (Starch Vermicelli or Glass Noodle) as a Calcium-Absorption Enhancer
Choi, Jong-Woo;Kim, Sung-Heung;Kyung, Jung-Soo;Yoon, Ho-Seok;Kim, Jae-Yoo;Yoo, Ik-Je;Ham, Young-Jae;Kim, Seong-Tae;Park, Ki-Moon;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.4, pp.173-181,
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