Quality Characteristics of Low-Dose Electron Beam Irradiated-Imported Navel Orange during Storage at Low Temperature (3°C)
보 도 자 료
Physicochemical Characteristics Based on Fining and Filtering of Muscat Bailey A Grape Wine
Improvement of Freezing Food Quality by Antifreeze Protein
Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality
농식품 안전체계의 효율적 구축방안 연구
Optimization of Peach Wine Fermentation by Response Surface Methodology
디지털 데이터 중심의 AI기반 환경인지 생산기술 개발 방향
Industry knew of manuka 'fake' risks
녹차
Processing Technology of the Rice Product in Japan
The Present Status of Related Policies with French Sea-salt Production and Operation
Application of Powdered Fats and Oils in Food Processing
Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages
Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
식량안보문제의 발생가능성과 대비방안
New Technology: Properties of Sous-vide Technology for LOHAS Age
Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
한국식품연구원 비만소재 관련 연구결과
식품에서 활성성분 전달에 대한 물리학적 접근
Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder
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
Comparison of Physicochemical Characteristics of Hot-bonedChicken Breast and Leg Muscles during Storage at 20oC
발아(sprout)식품의 유효 이용
