Effect of Dietary Lysine Restriction and Energy Density on Performance, Nutrient Digestibility and Meat Quality in Finishing Pigs
Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage
Emulsifying and Gelling Properties of Pork Myofibrillar Protein asAffected by Various NaCl Levels and pH Values
냉장저장
액란의
창난 젓갈의 숙성 과정 중 미생물 및 자기소화효소 작용에 관한 연구
전통장류로제조한양념육의숙성중맛성분변화하경희
노계
단기숙성
마 추출물 첨가가 소시지의 냉장 저장 중 품질특성에 미치는 영향
2017년 수능특강 완성 10강
훈제식육식품
Effects of Caponization on Bone Characteristics and Histological Structure in Chickens
Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing
Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages
Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Objective and Subjective Quality Characteristics ofPork Longissimus Muscle as a Function of the Ultimate pH
A Study on Physicochemical and Sensory Characteristics of Ssanghwa Tea
Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties
Biodegradation of Endosulfan in a Packed-bed reactor by Immobilized KE-8 and sp. KS-2P
전라북도 푸드테크 산업 여건분석 및 대응과제
