Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

por Kim, Young Joo, Park, Sung Yong, Lee, Hong Cheol, Yoo, Seung Seok, Oh, Se Jong, Kim, Hyeong Sang, Chin, Koo Bok
Publicado 2014

Preparation of High-Purity Ammonium Tetrakis(pentafluorophenyl)borate for the Activation of Olefin Polymerization Catalysts

por Lee, Hyun-Ju, Baek, Jun-Won, Seo, Yeong-Hyun, Lee, Hong-Cheol, Jeong, Sun-Mi, Lee, Junseong, Lee, Chong-Gu, Lee, Bun-Yeoul
Publicado 2021