2120

• Synthesis and Properties of Side Chain Liquid Crystalline Polymers with Siloxane Flexible Chain

• 소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향

• 식품소재화를 위한 갈색거저리 유충의 이화학적 특성 및 분말화 연구

• Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties

• Nitrite Adsorption from Aqueous Solutions Using Amberlite IRA-67

• Standardisasi Ekstrak Kulit Telur Puyuh Dari Tiga Daerah Berbeda Berdasarkan Kandungan Porfirin

• Acetylcholinesterase inhibitory activity of pyrrolizidine alkaloids from Echium confusum Coincy

• Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage

• Mechanism, adsorption kinetics and applications of carbonaceous adsorbents derived from black liquor sludge

• Polyketides and Anthranilic Acid Possessing 6-Deoxy-α-l-talopyranose from a Streptomyces Species