외식부문별 소비구조 분석
Physicochemical and Sensory Characteristics of Tarakjuk with Stachys sieboldii Miq Root Powder
Anti-coagulation and Anti-platelet Aggregation Activities of Black Ginger (Kaempferia parviflora)
식품 출하제한 및 섭취제한 목록(2015. 12. 3)福島県
Positive Effect of Musa paradisiaca Peel Ethanolic Extract on Antioxidant Activity and Melanin Synthesis
Optimization of Mixing Ratio to Improve Antioxidant Activity of Aged Garlic with Pine Needle Using Response Surface Methodology
비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성
Therapeutic Antiallergy Effect of Fermented Soy Curd by Pediococcus inopinatus Y2
식품산업의 농정편입과 과제
Probiotic Properties and Immunomodulator Evaluation of the Potential Feed Additive Pediococcus acidilactici SRCM102607
Effect of Tenebrio molitor Larvae Fermented with Saccharomyces cerevisiae M1 (KACC 93023) on Non-alcoholic Fatty Liver-induced Rats
Optimization of the Conditions of Flavonoid Extraction From Tartary Buckwheat Sprout Using Response Surface Methodology
3. 식량주권에 대한 패러다임 전환
Effects of Dandalion (Taraxacum mongolicum) Powder on Quality Properties of Yoghurt
학교급식 조리종사자의 HACCP 관련 지식 및 수행도 분석
비빔밥, 우주를 품은 한 그릇
Current Scenario of Gas Scavenging Systems Used inActive Packaging - A Review
Sensory evaluation of Sogalbi-gui (grilled beef ribs) for American consumers
Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder
Emerging Technology - Application of Molecularly Imprinted Polymer in Food Industry
제주지역 일부 초등학교 고학년 비만아동과 정상체중아동의 식생활 비교 연구
YBM 영어(박준언) 3과
The Anti-obesity Effect of Aureobasidium pullulans SM-2001 Extract (Polycan<sup>®</sup>) on 3T3-L1 Preadipocytes and Adipocytes
Selection of rs2rs2titi Soybean Genotype with Yellow Seed Coat
