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Hong-Chul Lee

Showing results (1-10 of 4) with videos related to

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Korean Journal for Food Science of Animal Resources|February 16, 2016
Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH ValuesHo Sik Jang, Hong Chul Lee, Koo Bok Chin
Korean Journal for Food Science of Animal Resources|November 19, 2016
Effects of Red Bean (<i>Vigna angularis</i>) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat TreatmentHo Sik Jang, Hong Chul Lee, Koo Bok Chin
Safety and Health at Work|September 7, 2012
A case study on engineering failure analysis of link chainTae-Gu Kim, Seong-Beom Lee, Hong-Chul Lee
Korean Journal for Food Science of Animal Resources|August 9, 2016
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented HamsYoung Joo Kim, Sung Yong Park, Hong Chul Lee, et al.
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Showing results (1-10 of 4) with videos related to

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Pageof 1
Korean Journal for Food Science of Animal Resources|February 16, 2016
Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH ValuesHo Sik Jang, Hong Chul Lee, Koo Bok Chin
Korean Journal for Food Science of Animal Resources|November 19, 2016
Effects of Red Bean (<i>Vigna angularis</i>) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat TreatmentHo Sik Jang, Hong Chul Lee, Koo Bok Chin
Safety and Health at Work|September 7, 2012
A case study on engineering failure analysis of link chainTae-Gu Kim, Seong-Beom Lee, Hong-Chul Lee
Korean Journal for Food Science of Animal Resources|August 9, 2016
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented HamsYoung Joo Kim, Sung Yong Park, Hong Chul Lee, et al.
Pageof 1