Enhancement of Antioxidant Activities of Blueberry (Vaccinium ashei) by Using High-Pressure Extraction Process
Optimization of Peach Wine Fermentation by Response Surface Methodology
보 도 자 료
식품에서 활성성분 전달에 대한 물리학적 접근
한국식품연구원 비만소재 관련 연구결과
Quality Characteristics of Muffins Containing Wheat Sprout Powder
Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study
Fermentation and Microbial Characteristics of Korean Traditional Fermented Milk, Tarak
The Effects of Immunocastration on Meat Quality andSensory Properties of Pork Bellies
영어1 두산(윤) 2강
The Effect of Variety and Growing Conditions on the Chemical Composition and Nutritive Value of Wheat for Broilers
Comparison of Bioactive Compounds and Quality Traits of Breast Meatfrom Korean Native Ducks and Commercial Ducks
극동대학교
보 도 참 고 자 료
소비자의 세대별 식품 소비 특성과 그에 따른 제품 개발 및 조리 기술 동향
Quality Changes in Delaware Grapes Treated with Chitosan during Storage
Porcine Blood Plasma Transgluataminase Combined with Thrombin and Fibrinogen as a Binder in Restructured Meat
Comparison of Physicochemical Characteristics of Hot-bonedChicken Breast and Leg Muscles during Storage at 20oC
예술.문화 - 색깔있는 음식과 천연염색
Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics
Effect of Non-Perforated Breathable Films on the Storability of 'Fuji' Apples in Modified Atmosphere Condition in the Different Storage Temperature
Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
식량안보문제의 발생가능성과 대비방안
