제빵이론 및 실습
식품산업의 농정편입과 과제
비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성
Quality Characteristics of Korean Traditional Rice Wine with Glutinous Rice
Effects of Preservative Containing Chitosan on the Shelf Life of Pork Patty
돈육 뒷다리 부위의 발골시간이 프레스햄의 품질 특성에 미치는 영향
역사.생활 - 탕수육 아줌마
농어업부가가치의 새로운 창출을 위한 식품산업의 중장기 발전전략(4/5차 연도)
[기획특집: 친환경 농약/비료] LOHAS 생화학 작물보호제 개발
한국방사선산업학회
Analysis of Standard Income Regarding the Cultivation of Non-Timber Forest Products - Focused on major nuts and fruits -
Cultivation Processes and Yield of Lentinula edodes on Surface Sawdust Bed
Consumer Consumption Behavior and Preference of Salted Wild Vegetable: A conjoint analysis with Allium victorialis
Variation of Phenolics Contents and Antioxidant Activity of Vaccinium oldhamii Miq.
Effect of SO<sub>2</sub> Generating Pad Treatments on the Quality of Dried Persimmons during Storage
Quality Improvement of Dried Persimmons Slices during Storage Period using SO<sub>2</sub> Treated Pads
Optimal Harvest Time by the Seasonal Fruit Quality and Ripening Characteristics of Hardy Kiwifruit in Korea
Self- reported food intolerance in Korean patients with Irritable Bowel Syndrome (IBS)
The Comparison of Quality Characteristics of Dried Persimmons Manufactured by Solar Drying Method in Yecheon
Use of Binder Treatment to Enhance Properties of Premixes
해녀콩 추출물의 항알레르기 및 항암 효과
Antimicrobial and Antioxidant Activity of the Extracts and Fraction from Osmanthus insularis
식품기준기획관
Determination of Selenium in Foods by HG-AAS
