3. p. 33 Quality Characteristics of Korean Steamed Rice Bread(Jeungpyun) Added with Grains
5. p. 59 Comparison of Nutritional Components and Antioxidant Activities of Eclipta prostrata (L.) L. using Different Drying Methods
6. p. 69 Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties
10. p. 129 The Effect of the Perceived Consumption Value of Local Food on the Attitude and Purchase Satisfaction of Household Food Purchasers
1. p. 169 Dietary Assessment and Frequency of Home Meals according to the Socio-economic Characteristics of Korean Adults: Data from the Korea National Health and Nu
7. p. 247 Study of University Students’ Perception of Food Safety and Food Purchasing Behavior
육가공산업의 중장기 발전 방안
부록 1 민감품목 목록 한국:
한국방사선산업학회
3. p. 195 Antioxidant Activity and Quality Characteristics of Cookies Containing Added Red Chinese Cabbage Powder
8. p. 117 Study on Knowledge and Perceived Values toward Local Food : Purchase Characteristics based on Classification by Knowledge and Perceived Values
농식품 원산지표시의 효과 분석과 활용도 제고 방안
3. p. 33 Study on the Establishment of Standard for Mukeunji Product through Characteristic Analysis of Commercial Mukeunji Products
6. p. 507 Effect of Duduk ( Codonopsis Lanceolatae Radix) on the Quality of Beef Hamburger Patties
3-1_Unit 2 떡볶이가 맵지 않네요_final
8. p. 421 A Survey on Peoples’ Preference for Nuts and the Factors for Purchasing Nuts for Adults over 20
9. p. 433 Study on Consumers’ Intention to Eat Insects according to Their Experience with Insects as Food
3. p. 517 Effect of Hibiscus Powder( Hibiscus sabdariffa L.) on the Quality of Muffins
5. p. 543 Characterization of Fermented Rice-Bran Using the Lactic Acid Bacteria Weissella koreensis DB1 Derived from Kimchi
WAKS 범용 표준 평가집 3
수업자료실 - 호텔식음료관리론 11,12 | 국제관광경영학부
수업자료실 - 호텔식음료관리론 9,10 | 국제관광경영학부
수업자료실 - 호텔식음료관리론 3,4 | 국제관광경영학부
