Importance of Ripening during Natural Cheese Making
Changes in Taste Compounds during Onion Vinegar Fermentation
Production of a Mozzarella Cheese Analogue by Using Raw Milk and Soy Milk Blends
Production of Mozzarella Cheese Analogue by Ultrafiltration
Quality of Mozzarella Cheese Analogues Prepared from Soy Milk with WP, WPC 34, WPC 80, DWP, or LP during the Storage Period
The Effects of the Addition of Cheese in the Manufacture of Rice Cakes Colored with 5 Vegetable-Derived Natural Coloring Materials
Prevention of Fungal Contamination during Cheese Ripening - Current Situation and Future Prospects
동아 영어(이병민) 2과
농식품정책의 선진화를 위한 과제
A Study on the Quality of Soymilk-derived Yogurt during Storage
Effects of Added WPC and WP on the Quality and Shelf Life of Tofu
YBM 영어(박준언) 3과
Rheology and Sensory Properties of Mozzarella Cheese Made using Concentrated Milk from Ultrafiltration
Functional Activities of Cacao Nibs and Couvertures according to Process Conditions
Quality Characteristics and Antioxidative Activity of Muffins Added with Coffee Ground Residue Water Extract and Powder
Development of Yoghurt with Sanmeoru (Vitis amurensis Ruprecht) Wine as an Additive
Quality Characteristics of Wet Noodles with Allium hookeri Powder
Quality Characteristics of Factory-Style and Handmade-Style Ssamjang
General Composition of Mozzarella Cheese Made from Concentrated Milk Derived by Ultrafiltration
Physicochemical Properties of Mozzarella Cheese Made by Raw Milk Retentate using Ultrafiltration: A Review
Quality Characteristics of Low-Dose X-Ray Irradiated-Imported Navel Oranges during Storage at Room Temperature (20℃)
입이트이는 영어 180712
보 도 자 료
Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Attributes of Commercial Milk Preserved at Different Temperature
