Vitamins A and E in Carcass Fat from Japanese Black and F1 Cross Cattle
Source of the Variation in Meat and Bone Meal Nutritional Quality
Cholesterol Contents and Fatty Acid Composition of Chukar, Pheasant, Guinea Fowl and Quail Egg Yolk
Effect of Crosslinked p -cyclodextrin on Quality of Cholesterol-reduced Cream Cheese
Pulsed Electric Fields : An Emerging Food Processing Technology-An Overview
AND ATP-RELATED COMPOUNDS OF PORK LOIN C
Antioxidant Properties of Water and Aqueous Ethanol Extracts and Their Crude Saponin Fractions from a Far-eastern Sea Cucumber, Stichopus japonicus
거세
A Study on the Customers' Eating Out Behaviors in Food Consumption Patterns*
Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus lumborum on Pork Quality
The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate
2009년 11월 고2 학력평가 식품과영양
Effects of Hot Boning and Soy Sauce on the ProcessingProperties of Semi-dried Beef Jerky
Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
Effect of Soy Protein Hydrolysates Prepared bySubcritical Water Processing on the Physicochemical Propertiesof Pork Patty during Chilled Storage
Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality
Effects of Post-mortem Temperature on the PhysicochemicalProperties of Hot-boned Chicken Breast Muscles
Lipid Oxidation and Stability of Tocopherols and Phospholipids in Soy-added Fried Products During Storage in the Dark
2006년 11월 고2 학력평가 식품과영양
Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
Comparative Analysis on Antioxidative Ability of Muscle between Laiwu Pig and Large White
Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old
