The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
格致餘論에 나타난 養生思想에 관한 연구
The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L.
Physicochemical and Sensory Characteristics of Doenjang Made with Various Concentrations of Salt Solution
Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus lumborum on Pork Quality
Household's Food and Beverage Expenditure Patterns
Increased Anti-oxidative Activity and Whitening Effects of a Saposhnikovia Extract Following Bioconversion Fermentation using Lactobacillus plantarum BHN-LAB 33
쌀 산업의 딜레마 : 밥맛과 경쟁력
만꾸마리 아가씨의 커피
한국의 전통 - 조선시대 한글 음식 조리서로 본 전통 음식 조리법의 비교 - 만두법 -
종교와 음식사 - 이슬람의 음식- 커피와 케밥 -
Evaluation of the Anti-oxidant Activity of Pueraria Extract Fermented by Lactobacillus rhamnosus BHN-LAB 76
맛있는 인생 즐거운 인생 - 음식과 소통
A Study on the Customers' Eating Out Behaviors in Food Consumption Patterns*
The Anti-oxidant and Anti-microbial Activities of Purified Syringin from Cortex Fraxini
AND ATP-RELATED COMPOUNDS OF PORK LOIN C
The Comparison of Quality Characteristics of Dried Persimmons Manufactured by Solar Drying Method in Yecheon
Egg Quality Characteristics of Layer Chickens Reared with Tenebrio molitor Larvae
Application of Response Surface Methodology in Medium Optimization to Improve Lactic Acid Production by Lactobacillus paracasei SRCM201474
Pulsed Electric Fields : An Emerging Food Processing Technology-An Overview
The Roles of Lactic Acid Bacteria for Control of Fungal Growth and Mycotoxins
Growth Characteristics of Small and Medium Type Watermelon According to Number of Stem Training and Position of Fruit Setting in the Winter Season
정책.제도 - 음식점 원산지표시 제도
