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
Detection for Non-Milk Fat in Dairy Product by Gas ChromatographyHa-Jung Kim, Jung-Min Park, Jung-Hoon Lee, and Jin-Man Kim*
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
Physicochemical and Sensory Properties of Nanopowdered Chitosan- Added Maribo Cheese during Ripening
2009년 11월 고1 학력평가 탐구영역
Effect of Addition of Allium hookeri on the Quality of FermentedSausage with Meat from Sulfur Fed Pigs during Ripening
Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci
Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages
Quality parameters of chicken breast meat affected by carcass scalding conditions
Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
Supplementation of Essential Oil Extracted from Citrus Peel to Animal Feeds Decreases Microbial Activity and Aflatoxin Contamination without Disrupting In vitro Ruminal Fermentation
Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics
Comparison of Physicochemical Characteristics of Hot-bonedChicken Breast and Leg Muscles during Storage at 20oC
