Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
식품 출하제한 및 섭취제한 목록(2015. 12. 3)福島県
Optimization of Mixing Ratio to Improve Antioxidant Activity of Aged Garlic with Pine Needle Using Response Surface Methodology
4. p. 347 Quality Characteristics of Sweet Roll added with Coffee Powder
Positive Effect of Musa paradisiaca Peel Ethanolic Extract on Antioxidant Activity and Melanin Synthesis
3. p. 195 Antioxidant Activity and Quality Characteristics of Cookies Containing Added Red Chinese Cabbage Powder
Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
Selection of rs2rs2titi Soybean Genotype with Yellow Seed Coat
식품 출하제한 및 섭취제한 목록(2015. 8. 7 )福島県
Therapeutic Antiallergy Effect of Fermented Soy Curd by Pediococcus inopinatus Y2
Anti-coagulation and Anti-platelet Aggregation Activities of Black Ginger (Kaempferia parviflora)
식품산업의 발전을 위한 통상정책 방향
Effect of Black Rice (Oryza sativa L. indica) Ethanolic Extract on Tyrosinase Activity and Antioxidant Activity Related to Melanin Production
식품산업 청년 일자리성공 패키지 추진계획(안)
Fermentation of Black Garlic Wine and its Characteristics
3. 식량주권에 대한 패러다임 전환
Effect of Tenebrio molitor Larvae Fermented with Saccharomyces cerevisiae M1 (KACC 93023) on Non-alcoholic Fatty Liver-induced Rats
Probiotic Properties and Immunomodulator Evaluation of the Potential Feed Additive Pediococcus acidilactici SRCM102607
Biodegradation of Endosulfan in a Packed-bed reactor by Immobilized KE-8 and sp. KS-2P
Optimization of the Conditions of Flavonoid Extraction From Tartary Buckwheat Sprout Using Response Surface Methodology
The Anti-obesity Effect of Aureobasidium pullulans SM-2001 Extract (Polycan<sup>®</sup>) on 3T3-L1 Preadipocytes and Adipocytes
Anti-oxidant and Anti-inflammatory Effects of the Fermented Rhododendron weyrichii Flower Extracts in Shindari, a Traditional Jeju Fermented Drink
Cultivation and Nutritional Value of Prominent Pleurotus spp.: An Overview
Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage
