Food for Thought on Korean Culinary Culture
The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation
A Study on the Recognition for Food Caused by Broadcasting, through Big Data Analysis - Based on the incident of Giant Castella
전통 양념이 저온 숙성 돼지고기의 품질특성에 미치는 영향
Antioxidant Activity of Allium hookeri Root Extract and Its Effecton Lipid Stability of Sulfur-fed Pork Patties
함기포장한 양념 발효 돈육의 저장중 품질변화 진상근
A Comparative Study of Taste Preference, Food Consumption Frequency, and Nutrition Intake between the Elderly in Their 80’s Living in Long Life Regions in Jeollanam-do and a Part of Seoul
Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture
Inhibiting the Growth of Escherichia coli O157:H7 inBeef, Pork, and Chicken Meat using a Bacteriophage
한우고기와
Drying characteristics of mulberry fruit according to storage condition using far-infrared ray dryer for the production of semi-dried mulberry fruit
Journal of Contemporary Eastern Asia Vol. 17, No. 1: 152-167 DOI: 10.17477/jcea.2018.17.1.152 Japan's gastrodiplomacy as soft power: global washoku and national food security
Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model
당신만의 고유한 요리로 우승을 차지하세요!
Supplementation of Pork Patties with Bovine Plasma Protein HydrolysatesAugments Antioxidant Properties and Improves Quality
Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates
국산 및 중국산 율무의 이화학적 특성
Weight-based Wellbeing Food Retrieval System
Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
Characteristics of food irradiated by 7.5 MeV X-ray
수리미
Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage
Visual stimuli of food increase academic performance and create high beta and gamma EEG oscillations
