안 내 자 료
Thermal equalized freezing process - A basic research on the destruction of tissues by internal pressure during freezing of foodstuffs -
New Technology Trends: Food and New Function
육류 소비행태 변화와 대응과제
Emerging Technology - Some Thoughts on the Globalization of Korean Food: Globalization from Below, Innovation and Democratization of Food Industry
Rice processed products in China
전통.대륙.나라 - 천연(天然) 발효식품의 세계
Oxidative Stability of Grape Seed Oil by Addition of Grape Seed Extract
예술속으로 - 이규보(李奎報)의 끽다생활(喫茶生活) 1 : 이규보는 무슨 종류의 차를 마셨나?
지역유통 순환체계 구축을 위한 지방 도매시장 기능 재편 방안
Hygienic process of recycling salting solution of salted chinese cabbage
외식업소와 외식산업의 분류
Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates
Factors affecting to the Quality of Korean Soybean Paste, Doenjang
10_여우와 포도밭_final
Chapter 12. 알코올 발효
Effect of Fermentation Temperature on Quality Characteristics of Apple Wine
Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L.
Content Analysis of Food and Nutrition unit in Middle School Textbooks of Home Economics - Focus on the National Curriculums from 1st to 2009 revised
Restaurants’ Survival in the Era of COVID-19 – A Case Study of Seoul
한국의 전통 - 우리나라 전통음식의 조리법과 조리기기의 변천에 관한 연구 2
Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli
Impact of the Environmental Factors on Adolescents' Food Purchasing Attitudes
Nutritional Adequacy of One-dish Meals in the Middle and High School Technology & Home Economics Textbooks Cooking Practice Units
