음식

보 도 참 고 자 료

조릿대

Optimization of Peach Wine Fermentation by Response Surface Methodology

Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts

Characterization of Lactic Acid Bacteria Isolated from Sauce-type KimchiSuk Hee Jung

Quality Characteristics of Muffins Containing Wheat Sprout Powder

Quality Characteristics of Sponge Cake with Addition of Protease

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

한국식품연구원 비만소재 관련 연구결과

Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin

소비자의 세대별 식품 소비 특성과 그에 따른 제품 개발 및 조리 기술 동향

Quality Changes in Delaware Grapes Treated with Chitosan during Storage

2009년 11월_고1 모의고사_과학탐구(물리,화학,생명과학,지구과학) 문제

보 도 자 료

Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study

Effects of Addition of Hot-Air Dried Tomato Powder on the Physicochemical and Sensory Properties of Meat Patties During Freezing Storage

간장.된장 분야 특허동향

극동대학교

비육기간이

Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics

Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions

Feeding influences the oxidative stability of poultry meat treated with ozone

극동대학교

예술.문화 - 색깔있는 음식과 천연염색