식품위험 규제에 대한 법경제학적 이해
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Egg Quality Characteristics of Layer Chickens Reared with Tenebrio molitor Larvae
The Anti-oxidant and Anti-microbial Activities of Purified Syringin from Cortex Fraxini
식품 출하제한 및 섭취제한 목록(2015. 8. 19 )福島県
제주해마를 활용한 기능 특성 및 식품 적합성 연구
Application of Response Surface Methodology in Medium Optimization to Improve Lactic Acid Production by Lactobacillus paracasei SRCM201474
Analysis of Physiological Activity and Cytotoxicity of Residue Extracts after Pepper Harvest
Quality and Antioxidant Properties of Fried Chicken Breast Jerky Supplemented With Dolsan Leaf Mustard Powder (Brassica juncea)
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The Roles of Lactic Acid Bacteria for Control of Fungal Growth and Mycotoxins
Influence of the Food Intake Ability and the Number of Remaining Teeth on Oral Health Related Quality of Life in Some Elderly People
식품 출하제한 및 섭취제한 목록(2015. 10. 23)福島県
1. 조사개요
Proteomic Study for Low Molecular Weight Peptides in the Mealworm Tenebrio molitor
A Convergence Study on Desired Frequency of Meat Side Dishes and Preference of Fish Side Dishes in School Meals of High School Girls in Coastal Cities
06 Let’s Make Spaghetti
A Comparative Study on the Chemical Characteristics and Antioxidant Effects of Sea Mustards Sourced from Different Areas in Taejongdae
세 계의쌀산업동향
A Study on Increase of Consumption of Seaweeds of Marine Product Distributors: Focused on Increase of Consumption of Seaweeds
What Is Cultured Meat?
2017 식품소비행태조사 기초분석보고서
03 Growing Vegetables in a Bag
Nutritional Analyses and Antioxidant Activity of Apple Pomace
