Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder
1) 철판우육(铁板牛肉) : tiě b ǎn niú ròu 2) 장우육(酱牛肉) : jiàng niú ròu
Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation
식품등의표시ㆍ광고에관한법률식품등의표시ㆍ광고에관한법률
Comparison of Fatty Acid Composition by Fat Extraction Method: Different Parts of Chicken by Cooking Method
Effects of Rice Starch Addition on Quality of Instant Fried Noodles
Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour
Physicochemical Properties of Rice Grain-added Soymilk
Quality Characteristics of Makgeolli Supplemented with Pineapple
Quality Characteristics and Biological Activities of Vinegars Added with Young Leaves of Akebia quinata
Comparison of Quality Characteristics and Antioxidative Activities of Cookies Containing Blueberry Powder and Different Types of Egg Yolk
Antioxidant Activity and Main Volatile Flavor Components of Mulberry Wine Fermented with Saccharomyces cerevisiae B-8
Comparison of Quality Properties of Brined Baechu Cabbage Manufactured by Different Salting Methods and with Different Salts
Quality Characteristics of Yanggaeng Added with Tomato Powder
Quality Characteristics of Baked Rice Cake Added with Maltitol
Quality Characteristics of Sulgidduk Added with Shinan Seomcho (Spinacia oleracea L.) Powder
Analysis of Quality State for Gochujang Produced by Regional Rural Families
HPP, High-Pressure Process
Establishment of Distribution System by Individual Packaging of Live Todarodes pacificus
Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang
전통 고추장을 이용한 국제적 소스의 개발
Nutritional Components and Physiological Activities of Cirsium setidens Nakai
Quality Factors of Freshness and Palatability of Onion by Cultivation Region and Variety
Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour
