Selection of Quality Indicator to Predict the Shelf-life of Milk (UHT, LTLT) during Distribution
Effect of Charcoal Broiling on the Formation of Volatile Compounds inGamma-Irradiated Dakgalbi, a Korean Chicken-Based Food
국제 식품기능성전달(Delivery of Functionality in Complex Food Systems) 심포지엄 참관기
예술.문화 - 색깔있는 음식과 천연염색
소비자의 세대별 식품 소비 특성과 그에 따른 제품 개발 및 조리 기술 동향
Food for Thought on Korean Culinary Culture
Optimization of Drying Conditions for Quality Semi-dried Mulberry Fruit (Morus alba L.) using Response Surface Methodology
Analysis of Volatile Flavor Compounds in Milk Using Electronic Nose System
Effect of Fermentation Temperature on Quality Characteristics of Apple Wine
Quality Characteristics of Tofu Prepared with Boehmeria nivea Powder
Influence of Surimi-like Material (SLM) from Pig Heart on the Quality of Frankfurter Sausage
한국의 전통 - 우리나라 전통음식의 조리법과 조리기기의 변천에 관한 연구 2
Dietary Carob Pods on Growth Performance and Meat Quality of Fattening Pigs
Quality Changes in Delaware Grapes Treated with Chitosan during Storage
Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions
A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin
대표적인 한국식품의 수출 현황 및 전망
Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export
Nutritional Analysis of Chicken Parts
전통.대륙.나라 - 전통식품의 전승(傳承)과 발전(發展)
전통.대륙.나라 - 천연(天然) 발효식품의 세계
조릿대
전통.대륙.나라 - 전통발효식품의 암 예방효과
Quality Characteristics of Muffins Added with Red Ginseng Marc Powder
