Koreanfood final
Quality Characteristics and Antioxidant Activity of Pan Bread with Green Coffee Bean Powder
Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol
Production of Mozzarella Cheese Analogue by Ultrafiltration
Consumption of Alcoholic Beverages and Perception of Korean Cheongju
Study on Korean Fermented Sauce applied to Western Cuisine - Focused on Red Pepper Paste, Soybean Paste, Soy Sauce and Vinegar -
Surasang (The King’s Feast)
A Study on Different Pre-processing of Ligularia fischeri Injeolmi to Standardize Its Processing
Nutritional Analysis of Chicken Parts
A Study on the Quality of Soymilk-derived Yogurt during Storage
소비자의 세대별 식품 소비 특성과 그에 따른 제품 개발 및 조리 기술 동향
YBM 영어(박준언) 3과
Rheology and Sensory Properties of Mozzarella Cheese Made using Concentrated Milk from Ultrafiltration
Survey on Recognition and Purchase Decision Factors related to Organic Food in Housewives with Young Children
Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage
Comparison of Imported Wheat Flour Bread Making Properties and Korean Wheat Flour Bread Making Properties Made by Various Bread Making Methods
연구.학문.기술 - 전통식품의 연구동향 및 기술정보
생활.상식 - 아이스크림의 유통기한 바로 알자
Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
Physicochemical Properties of Mozzarella Cheese Made by Raw Milk Retentate using Ultrafiltration: A Review
Quality Characteristics of Low-Dose X-Ray Irradiated-Imported Navel Oranges during Storage at Room Temperature (20℃)
연구.학문.기술 - 한국 우주 식품의 특징, 우수성 및 평가결과
Food for Thought on Korean Culinary Culture
The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
