Treffer 1 - 9 von 9 für Suche 'Uhm, Joo‐Tae', Suchdauer: 0,47s Treffer weiter einschränken
  1. 1
    Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous‐Vide to Soften Carrot Texture in Different‐Sized Packages

    Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous‐Vide to Soften Carrot Texture in Different‐Sized Packages von Hong, Yoon‐Ki, Uhm, Joo‐Tae, Yoon, Won Byong

    Veröffentlicht in Journal of food science

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  2. 2
    Impact of acidity regulator and excipient nutrients on digestive solubility and intestinal transport of calcium from calcium phosphate and carbonate

    Impact of acidity regulator and excipient nutrients on digestive solubility and intestinal transport of calcium from calcium phosphate and carbonate von Lee, Da-Yeon, Oh, Jeong-Ho, Uhm, Joo-Tae, Kim, Il-Hwan, Park, Mi-Ji, Moon, Sun-Hwa, Park, Jae W, Kim, Won-Suk, Shim, Soon-Mi

    Veröffentlicht in Food & function

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  3. 3
    Effects of High-Pressure Process on Kinetics of Leaching Oil from Soybean Powder Using Hexane in Batch Systems

    Effects of High-Pressure Process on Kinetics of Leaching Oil from Soybean Powder Using Hexane in Batch Systems von Uhm, Joo Tae, Yoon, Won Byong

    Veröffentlicht in Journal of food science

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  4. 4
    Method for manufacturing separated black eyed bean protein and method for manufacturing egg substitute including the same and egg substitute manufactured thereof

    Method for manufacturing separated black eyed bean protein and method for manufacturing egg substitute including the same and egg substitute manufactured thereof von UHM JOO TAE, KIM JUNG HOON, CHOI HYUN WOO

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  5. 5
    Composition for supplementing calcium

    Composition for supplementing calcium von UHM JOO TAE, KIM IL HWAN, SHIM SOON MI, OH JEONG HO, KIM WON SUK, LEE DA YEON

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  6. 6
    Manufacturing method of Predust-Mix containing hydroxylpropyl methyl cellulose and formulating Chicken Nugget with the mix

    Manufacturing method of Predust-Mix containing hydroxylpropyl methyl cellulose and formulating Chicken Nugget with the mix von JUNG, EUN TAK, JU, SANG JIB, UHM, JOO TAE, LEE, SEUNG TAEK, LEE, JAE YOUNG, CHOI, TAE HO, NAM, KI WOOK

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  7. 7
    DIRECT EVALUATION OF THE RANCIDITY OF SOYBEAN IN POWDER FORM DURING STORAGE USING FLUORESCENCE SPECTRUM TEST

    DIRECT EVALUATION OF THE RANCIDITY OF SOYBEAN IN POWDER FORM DURING STORAGE USING FLUORESCENCE SPECTRUM TEST von CHOI, WOO HEON, YOON, WON BYONG, KIM, DAE JIN, UHM, JOO TAE, KIM, JAE KWAN

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  8. 8
    RAW RICE WINE AND MANUFACTURING METHOD OF THE SAME

    RAW RICE WINE AND MANUFACTURING METHOD OF THE SAME von YOON, WON BYONG, SONG, SANG HOON, LEE, HO WOO, UHM, JOO TAE, LEE, MYEONG GI, PARK, JAE SEUNG, KWON, SOON HEE

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  9. 9
    TRAY APPARATUS FOR RETORT POUCH

    TRAY APPARATUS FOR RETORT POUCH von WOO, SOO IN, LEE, JU YEON, LEE, SOO HYEON, CHOE, MIN JEONG, YOON, WON BYONG, KIM, YONG SOO, HEO, JUN, JUNG, HWA BIN, LEE, SOO MIN, UHM, JOO TAE, LEE, NU RI, HONG, YOON KI

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