Physicochemical, Microbial, Rheological, and Sensory Properties of Yogurt Added with Yuza Pectin Extract
Effects of Cooking Method and Pasteurization Treatment on Instant Thin Rice Porridge Added with Fruits and Vegetables
Study on Importance-Performance Analysis Regarding Selection Attributes of Rice-Convenience Foods
Opinion of Commercialization of Ready-to-Eat Korean Foods by Food-Related Lifestyle Segments in Koreans and Non-Koreans
Assessment of Various Factors Influencing the Composition of Cow's Milk Produced by Organic and Conventional Methods: A Review
Effects of Combined Chlorine Dioxide Gas Treatment Using Low-Concentration Generating Sticks on the Microbiological Safety and Quality of Paprika during Storage
Fermentation and Quality Characteristics during the Storage of Greek-style Yogurt Supplemented with Stevia Leaf Extract
11. 식품의 맛 (The Taste of Food)
Physicochemical Characteristics and Immunomodulating Activity by Mozzarella Cheese made with Streptococcus macedonicus LC743
Effects of Hemicellulase on White Bread Added with Brown Rice Fiber
Quality Characteristics of Bagel Added with Tomato Powder
Electron Microscopic and Rheological Studies of Mozzarella Cheese Manufactured using Streptococcus macedonicus LC743
Quality Characteristics of Meringue Cookies Added with Tomato Powder
Acid- and Acid/Heat-Coagulated Cheese - Cheeses Made without Chymosin : A Review
동아_영어(이병민)
Effects of Extrusion and Enzyme Treatment on Extraction of β-Glucan from Agaricus blazei Murill
Changes in the Viability of Lactic Acid Bacteria during Storage of Freeze-Dried Yogurt Snacks
Establishment of the Optimum Culture Conditions for Mozzarella Cheese manufacturing by Streptococcus macedonicus LC743 with Immunomodulating Activity
Effect of Active Master Packaging System on Preservation of Fresh Shiitake Mushrooms in Supply Chain
Perspective on Rapid and Selective Method for Detecting Microbiology in Dairy Industry: A Review
Consumer's Perception and Utilization of Food Labels by Age and Gender
Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels
Safety of Various Types of Cheese manufactured from Unpasteurized Raw Milk: A Review
