Detecting Defects from the Alcoholic Fermentation of Apple Concentrates
A Study on the Intake and Satisfaction Levels of Busan Foods among Japanese Tourists
식품소재로서의 사이클로덱스트린
Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology
최신 등록 특허기술 - 한국식품연구원 최신 등록 특허기술
Trend of Food Industry - Food Industry Situation in Vietnam
Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus lumborum on Pork Quality
Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
연구.학문.기술 - 전통음식과 산업 관련성
A Study on the Customers' Eating Out Behaviors in Food Consumption Patterns*
Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor)
예술.문화 - 남도 한식의 진수, 순창 고추장장아찌
Quality Characteristics of Yanggaeng Incorporated with Mugwort Powder
커피란?
감자 관련 러시아 국제 전시회 참관 및 유통 현황 조사
Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey
A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin
Development of White Bread Using Fermented Wild Grape Sourdough
Effects of Red-Potato on the Physicochemical Properties of Kochujang
정책.제도 - 음식점 원산지표시 제도
역사.종교.전쟁 - 조선왕조의 명나라 사신 접대 음식문화 - 사신 입경과 다례 -
Study on the Hurdle Technique for the Reduction of Bacillus cereus Spores in Doenjang and Gochujang
Comparison of Biological Activities of Ethanol Extracts of Unripe Fruit of Bitter Melon (Momordica charantia L.) Cultivated in Hamyang, Korea
Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts
