Optimization of the Spreadable Modified Butter Manufacturing by Response Surface Methodology
Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder
식품소재로서의 사이클로덱스트린
Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages
Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Comparison of Imported Wheat Flour Bread Making Properties and Korean Wheat Flour Bread Making Properties Made by Various Bread Making Methods
디지털 데이터 중심의 AI기반 환경인지 생산기술 개발 방향
Effect of Addition of Allium hookeri on the Quality of FermentedSausage with Meat from Sulfur Fed Pigs during Ripening
보 도 참 고 자 료
Quality Characteristics and Antioxidant Activities of Noodles Added with Rehmanniae Radix Preparata Powder
식품에서 활성성분 전달에 대한 물리학적 접근
Optimization of Peach Wine Fermentation by Response Surface Methodology
Fermentation and Microbial Characteristics of Korean Traditional Fermented Milk, Tarak
2006년도 식품관련 학술행사 및 박람회 개최일정
Quality Characteristics of Seasoned Pork with Water Extracts of Allium hookeri Root during Storage
Quality Characteristics of Sponge Cake with Addition of Protease
Quality Changes in Delaware Grapes Treated with Chitosan during Storage
보 도 자 료
Quality Characteristics of Muffins Containing Wheat Sprout Powder
예술.문화 - 색깔있는 음식과 천연염색
Lipid Oxidation and Stability of Tocopherols and Phospholipids in Soy-added Fried Products During Storage in the Dark
소비자의 세대별 식품 소비 특성과 그에 따른 제품 개발 및 조리 기술 동향
생활 속의 미생물
