학교급식용 전처리 식재료의 가공 및 관리기술
Effect of Extraction Methods on Antioxidant Activities of Mori ramulus
Quality Characteristics and Antioxidant Activities of Peach Makphyun
Quality Characteristics of Fermented Wild Grass Juice
Effects of Rice Flours Prepared with Different Milling Methods on Quality of Sulgidduk
Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) Using Foxtail Millet, Proso Millet, and Sorghum
식품소재로서의 사이클로덱스트린
국내.외 학술활동-2004년도 미국식품과학회(IFT) 참가 및 논문발표
보 도 자 료
세계 식량안보와 농업분야 기후변화연구
제빵이론 및 실습
Physicochemical and Sensory Characteristics of Doenjang Made by Traditional Methods
Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage
Quality Characteristics of Ssukgaen Dduk Made with High-Dietary Fiber Rice 'Goami' Focused on Yam and Glutinous Rice
발아(sprout)식품의 유효 이용
Quality Characteristics of Fermented Wine Using Nuruk by Aging Container and Period of Distilled Liquor
A study on the Effect of Kiwi fruit powder after Freeze drying on Tenderization of Beef
Effect of Joule Heating and Hydrostatic Pressure on Reduction of Total Aerobes and Spores of Bacillus cereus in Sauces Prepared with Traditional Korean Fermented Foods
우리나라의 유전자재조합 식품 안전성 평가 기준
Physicochemical Properties and Antioxidant Capacities of Different Parts of Ginger (Zingiber officinale Roscoe)
Manufacture of Sea Salt Coated with Coffee Oil and Quality Characteristics by Storage Period
