The Present Status of Related Policies with French Sea-salt Production and Operation
Chapter 12. 알코올 발효
Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder
1 2 3 6.1.1. 6.1.1. 농산물 농산물 6.1.1. 농산물 농산물 6.1.1. 농산물
(2)포장육의 HACCP 일반모델
FAO's Emergency Prevention System for Food Safety Strategic Plan
Recent Technology for Food Control: Electronic Noses
극동대학교
Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L.
Effects of Hot Boning and Soy Sauce on the ProcessingProperties of Semi-dried Beef Jerky
Fermentation and Microbial Characteristics of Korean Traditional Fermented Milk, Tarak
보 도 참 고 자 료
Systems Biology in Food Science
Optimization of Peach Wine Fermentation by Response Surface Methodology
고추장 이야기 - 순창고추장은 언제부터 유명했는가? -
제4차 농산물 및 식품물리 국제학술대회(The 4th International Conference on Agro and Food Physics) 참관기
Isolation and Identification of Microorganisms with Antimicrobial Activity in Makgeolli of Different Kinds Koji and Nuruk
Seminar & Report - Survey on Food Industry of India
The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
식품에서 활성성분 전달에 대한 물리학적 접근
로하스시대의 식품산업 패러다임 변화 요인(2)
Quality Characteristics and Antioxidant Activities of Noodles Added with Rehmanniae Radix Preparata Powder
최신 등록 특허기술 - 한국식품연구원 최신 등록 특허기술
