음식

Effects of Hot Boning and Soy Sauce on the ProcessingProperties of Semi-dried Beef Jerky

만꾸마리 아가씨의 커피

기체 조절에 의한 식품저장

Optimization of Coho Salmon Hydrolysate Using Japanese Squid Liver and Its Properties

한국의 전통 - 건강을 지켜주는 여름철 전통 음료

Quality Characteristics of Low-Dose Electron Beam Irradiated-Imported Navel Orange during Storage at Low Temperature (3°C)

한국의 전통 - 조선시대 한글 음식 조리서로 본 전통 음식 조리법의 비교 - 만두법 -

종교와 음식사 - 이슬람의 음식- 커피와 케밥 -

극동대학교

호텔조리전공

Systems Biology in Food Science

Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder

Seminar & Report - Survey on Food Industry of India

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation

The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat

Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder

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

최신 등록 특허기술 - 한국식품연구원 최신 등록 특허기술

전통.대륙.나라 - 순창 전통고추장의 제조와 우수성

Study on Quality Characteristics of Korean Traditional Kukhwaju by Addition of Dried Chrysanthemum indicum L. Extract into Mash

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

Change of Antioxidant Activity and Quality Characteristics of Gaeseong-Juak Prepared with Prunus yedoensis Matsumura Extract during the Storage Period

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

전통.대륙.나라 - 순창의 농산물을 순창의 기술로 세계인의 식탁에 - 순창장류산업의 혁신과 성공전략 -