Development of Lactose-Free Dairy Products Effective against Lactose Intolerance: Present and Future
Organoleptic Characteristics of Dairy Products Supplemented with Raphanus raphanistrum subsp. sativus (radish) Powder: A Preliminary Study on Efficacy against Diabetes
Physicochemical Characteristics of Ethanol Extract from Artemisia Argyi H. Using Different Preparation Methods
Physicochemical Properties of Yanggaeng with Lentil Bean Sediment
The Anti-oxidant and Anti-microbial Activities of Purified Syringin from Cortex Fraxini
8. p. 117 Study on Knowledge and Perceived Values toward Local Food : Purchase Characteristics based on Classification by Knowledge and Perceived Values
제주지역 학교급식 위생관리
훈제식육식품
Effects of Yeast Growth Inhibiting and Yogurt Quality Improving with Lactobacillus paracasei and Lactobacillus rhamnosus
제주지역 중학생의 가공식품 구매행동 및 식품첨가물에 대한 인식 연구
Production of Lactulose by Biological Methods and Its Application
Anti-oxidant and Anti-proliferative Effects of Water Extract Mixture of Cordyceps Militaris and Allium Tuberosum
Effects of Polymorphisms in the 3' Untranslated Region of the Porcine Mitochondrial calcium uptake 1 (MICU1) Gene on Meat Quality Traits
제주지역 일부 노인들의 영양상태 및 식생활 조사 연구
Convergence Study of Eating Together And Mental Health within 20-30's : Using 6<sup>th</sup>(2013-2015) Korea National Health and Nutrition Examination Survey(KNHANES VI)
Effect of the Solvent Fractions of Zingiber officinale Roscoe against Thrombintreated Tumor Invasion in Human Oral Squamous Carcinoma YD-10B Cells
Egg Quality Characteristics of Layer Chickens Reared with Tenebrio molitor Larvae
Preparation and Characterization of Phytochemical-Rich Extract from Sasa quelpaertensis Leaf
식량안보문제의 발생가능성과 대비방안
The Commercial Value of Goat Milk in Food Industry
Epidemiological Study of Outbreak of Gastroenteritis Associated with Norovirus and Astrovirus in Busan, Korea
Flowering and Fruit Development of Mango in Response to Cold-Temperature
Effect of Non-Perforated Breathable Films on the Storability of 'Fuji' Apples in Modified Atmosphere Condition in the Different Storage Temperature
Changes in Physicochemical Properties of Ground Pork Meat Containing Grape Peel during Refrigerated Storage
