A Study on Physicochemical and Sensory Characteristics of Ssanghwa Tea
커피란?
Development of White Bread Using Fermented Wild Grape Sourdough
Effect of Freezing Temperature on Blueberry Quality
Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time
Analysis of Purchasing Behaviors of Processed Foods in High School Students in Yongin Region
2005년도 식품관련 학술행사 및 박람회 개최일정
Nutritional Compositions of Three Traditional Actinidia (Actinidia arguta) Cultivars Improved in Korea
Foodex Japan 2005 참관기
Physicochemical and Antioxidant Properties of Yanggaeng with Cynanchi wilfordii Radix Powder
Quality and Antioxidant Properties of Pound Cakes Supplemented with Flaxseed Powder
보 도 자 료
국제 식품기능성전달(Delivery of Functionality in Complex Food Systems) 심포지엄 참관기
Quality Characteristics of Mulberry Cultivated under Greenhouse and Open Field Conditions
발효 산업의 현황과 발전방안
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
