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Results:
1-9
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Results: 9
Authors:
BAEK HH
CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, ROASTED CHICORY AROMA EVALUATION BY GAS-CHROMATOGRAPHY MASS-SPECTROMETRY OLFACTOMETRY, Journal of food science, 63(2), 1998, pp. 234-237
Authors:
BAEK HH
CADWALLADER KR
MARROQUIN E
SILVA JL
Citation: Hh. Baek et al., IDENTIFICATION OF PREDOMINANT AROMA COMPOUNDS IN MUSCADINE GRAPE JUICE, Journal of food science, 62(2), 1997, pp. 249-252
Authors:
BAEK HH
CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, AROMA VOLATILES IN COOKED ALLIGATOR MEAT, Journal of food science, 62(2), 1997, pp. 321-325
Authors:
AHN KH
CHO CW
BAEK HH
PARK J
LEE S
Citation: Kh. Ahn et al., AN EFFICIENT DIASTEREOSELECTIVE SYNTHESIS OF CHIRAL OXAZOLINYLFERROCENE COMPOUNDS, Journal of organic chemistry, 61(15), 1996, pp. 4937-4943
Authors:
BAEK HH
CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, VOLATILE COMPOUNDS IN FLAVOR CONCENTRATES PRODUCED FROM CRAYFISH-PROCESSING BY-PRODUCTS WITH AND WITHOUT PROTEASE TREATMENT, Journal of agricultural and food chemistry, 44(10), 1996, pp. 3262-3267
Authors:
BAEK HH
CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, ENZYMATIC-HYDROLYSIS OF CRAYFISH PROCESSING BY-PRODUCTS, Journal of food science, 60(5), 1995, pp. 929-935
Authors:
CHA JW
JUNG HR
KIM CS
KIM JS
BAEK HH
KIM JN
KIM JB
CHOI BC
Citation: Jw. Cha et al., DIELECTRIC-DISPERSION AND IMPEDANCE RELAXATION IN LI2B4O7 SINGLE-CRYSTALS, Journal of the Korean Physical Society, 27(3), 1994, pp. 303-307
Authors:
KIM HR
BAEK HH
MEYERS SP
CADWALLADER KR
GODBER JS
Citation: Hr. Kim et al., CRAYFISH HEPATOPANCREATIC EXTRACT IMPROVES FLAVOR EXTRACTABILITY FROMA CRAB PROCESSING BY-PRODUCT, Journal of food science, 59(1), 1994, pp. 91-96
Authors:
CHA YJ
CADWALLADER KR
BAEK HH
Citation: Yj. Cha et al., VOLATILE FLAVOR COMPONENTS IN SNOW CRAB COOKER EFFLUENT AND EFFLUENT CONCENTRATE, Journal of food science, 58(3), 1993, pp. 525-530
Risultati:
1-9
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