Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage
Korean Fishery Traditional Food
Application of Metabolomics Approach in Volatile Flavor Analysis
Improvement of Freezing Food Quality by Antifreeze Protein
Molecular Biological Analysis of Taste Signaling Pathway and the Development of Sensory Device Using the Cells Expressing the Human Sweet Taste Receptor
Ultrasound Application on Food Technology
Europeans and Traditional Foods: Definition and Image from the Consumers Perspective
Consumer-Driven Definition of Traditional Food Products and Innovation in Traditional Foods. A Qualitative Cross-cultural Study
Japanese Governmental Polices for the Ensuring Safety of Imported Food
Food Cluster of the Netherlands
Survey of Red Pepper Spice Market in Japan and Foodex Japan 2010
Eating-Out and Korean Food for a Health
Application of Powdered Fats and Oils in Food Processing
2018년 수능완성 9강
New Technology: Types and Characteristics of Oolong Tea in China
New Technology: Properties of Sous-vide Technology for LOHAS Age
New Technology: A Systems Approach to Microbial Food Safety
Trend of Food Industry: Structural Change of Food Supply Chain and Prospect of Cooperative Network with Producer
Trend of Food Industry: Development Plan of Eastern Europe Traditional Food Industry - Technology Roadmap for Development of Regional Food Industry in Korea -
Seminar & Report: Present State and Processing Technology Trend of the Rice Product Industry in Australia
Identification of Coumarin-Enriched Japanese Green Teas and their Particular Flavor using Electronic Nose
호초(胡椒) 이야기 - 호초(胡椒)는 반드시 후추인가? -
14. 식품의 물성 (The Physical Property of Food)
