Analysis of Volatile Flavor Compounds in Milk Using Electronic Nose System
Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder
최신 등록 특허기술 - 한국식품연구원 최신 등록 특허기술
Trend of Food Industry - Food Industry Situation in Vietnam
위생.안전.건강 - 암을 이기는 생활 속 식품 - 메밀 -
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
The Quality Characteristics and Taste Compounds of Fermented Fish, Jari-Jeot with Bamboo Salt
A Study on the Customers' Eating Out Behaviors in Food Consumption Patterns*
Manufacture of Sea Salt Coated with Coffee Oil and Quality Characteristics by Storage Period
Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions
연구.학문.기술 - 전통식품의 연구동향 및 기술정보
Comparison of Biological Activities of Ethanol Extracts of Unripe Fruit of Bitter Melon (Momordica charantia L.) Cultivated in Hamyang, Korea
연구.학문.기술 - 가공방법에 따른 커피의 분류
Quality Characteristics of Ssukgaen Dduk Made with High-Dietary Fiber Rice 'Goami' Focused on Yam and Glutinous Rice
한국식품연구원 식품안전분야 연구사업 소개
전통.대륙.나라 - 전통발효식품의 암 예방효과
발아(sprout)식품의 유효 이용
New Technology - High Pressure Carbon Dioxide Pasteurization of Solid Foods : Current Knowledge and Future Outlooks
Nutritional Analysis of Chicken Parts
Eat Smart, Stay Healthy 3
전통.대륙.나라 - 천연(天然) 발효식품의 세계
우리나라의 유전자재조합 식품 안전성 평가 기준
Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root
