Nanoscale materials development a food industry perspective
학회지상중계
한국식품연구원 김치기술 관련 연구결과
예술.문화 - 색깔있는 음식과 천연염색
Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products
Physicochemical Composition of Buckwheat Microgreens Grown under Different Light Conditions
Validation of Trienzyme Extraction-Microplate Assay for Folate in Korean Ancestral Rite Food
소비자의 세대별 식품 소비 특성과 그에 따른 제품 개발 및 조리 기술 동향
Quality Changes in Delaware Grapes Treated with Chitosan during Storage
Quality Characteristics of Oenothera biennis Juice Fermented at Different Temperatures and Sugar Concentrations
RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969, Rev. 4-2003
Effects of Maltogenic Amylase on Textural Properties of Dough and Quality Characteristics of White Pan Bread
보 도 자 료
International Association for Food Protection (IAFP) 2006 Annual meeting 참가
Quality Characteristics of Sponge Cake with Addition of Protease
Optimization of Hot Water Extraction Conditions of Wando Sea Tangle (Laminaria japonica) for Development of Natural Salt Enhancer
Quality Characteristics of Muffins Containing Wheat Sprout Powder
한국식품연구원 비만소재 관련 연구결과
PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS CAC/GL 21-1997
Comparison of Antioxidative Activities of Fuji Apples Parts according to Production Region
Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study
Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju
