Quality Characteristics of Yogurt prepared with Rice Bran Streptococcus thermophilus and Lactobacillus casei
Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp.
The Effect of Sodium Chloride on the Quality of Cheese and Upcoming Technologies for Manufacturing Reduced-Sodium Cheeses: A Review
Effect of Chitosan-Added on the Quality Characteristics of Maribo Cheese
입이트이는 영어 180621
The Role of Factors Controlling the Accumulation of Biogenic Amines in Various Cheeses as Milk-Based Products: A Review
Quality Characteristics of Protein-enriched Fermented Milk made with Whey and Soybean Flour
PART 10. 혼합 및 성형
Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria
Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin
Manufacture of Cutting-Gouda Cheese using Lactobacillus rhamnosus_p1 and the Physicochemical Properties of Gouda Cheese during Ripening Periods
Quality Characteristics of Commercial Yoghurt Powder Marketed in Korea
Quality Characteristics of Castella with Burdock (Arctium lappa L.) Powder
Preparation and Quality Characterization of Low Sugar Sansuyu Jam Using Fresh Corni fructus
Changes in Quality of Hanwoo Bottom Round under Different Freezing and Thawing Conditions
농식품정책의 선진화를 위한 과제
Natural Benzoic Acid and Dairy Products: A Review
Quality Characteristics of Umbilicaria esculenta Yakju Added with Grapefruit Seed Extract during Storage
Quality Characteristics of Low-Dose X-Ray-Irradiated Imported Navel Oranges during Storage under Low Temperature (3℃)
Development of Tteokgalbi Added with Red Pepper Seed Powder
Adulteration of Caprine Milk Products by Bovine Milk in Korea
Quality Enhancement of Kimchi by Pre-Treatment with Slightly Acidic Electrolyzed Water and Mild Heating during Storage
Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest
Food Spoilage by Pseudomonas spp.
