Selection of Quality Indicator to Predict the Shelf-life of Milk (UHT, LTLT) during Distribution
Survey on Menu Preferences of Adults for Korean Food Made from Korean Traditional Sauces
입이트이는 영어 180709
YBM 영어(박준언) 3과
Effects of Dandalion (Taraxacum mongolicum) Powder on Quality Properties of Yoghurt
Effect of Cold Storage on Quality Characteristics of Raw Milk
Development of Functionality in Cheese
입이트이는 영어 180629
Effect of Fermentation Temperature on Quality Characteristics of Apple Wine
영어수행평가 자료
고추장, HOT 힐링 발효장
한국의 전통 - 우리나라 전통음식의 조리법과 조리기기의 변천에 관한 연구 2
맛길따라 - 길따라 맛따라 - 강원도 편
YBM 영어(한상호) 6과
Comparison of Lipid Content and Monounsaturated Fatty Acid Composition of Beef by Country of Origin and Marbling Score
Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan
Physicochemical Components and Antioxidant Activities of Daebong Persimmon (Diospyros kaki cv. Hachiya) Peel Vinegars
농식품정책의 선진화를 위한 과제
Introduction to Norwegian Dairy Industries - Focused on the Group TINE BA -
예술속으로 - 식사를 정성스럽게 준비하는 사람들
Oxidative Stability of Grape Seed Oil by Addition of Grape Seed Extract
Quality Characteristics of Bread with Burdock (Arctium lappa L.) Powder
입이트이는 영어 180920
예술속으로 - 심심(心心)한 사찰음식 : 스토리텔링을 활용한 미식관광(美食觀光)
