Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles
커피란?
Development of White Bread Using Fermented Wild Grape Sourdough
Emerging Technology - Some Thoughts on the Globalization of Korean Food: Globalization from Below, Innovation and Democratization of Food Industry
이슬람문화
Effect of Mulberry Powder on Antioxidant Activities and Quality Characteristics of Yogurt
김치의 국제식품규격 승인의 의미
회원사 소개: 중소중견기업편 - 경기농협식품 조합공동사업법인
Quality Characteristics of Noodles Added with Soybean and Gastrodine Rhisoma Powder
(2)포장육의 HACCP 일반모델
Emerging Technology - Application of rice by-products for food industry
Review on the postharvest technology of fruits and vegetables
국제 식품기능성전달(Delivery of Functionality in Complex Food Systems) 심포지엄 참관기
Effect of Gamma Irradiation on Physicochemical and Sensory Properties of Restructured Pork Jerky
발효 산업의 현황과 발전방안
Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation
Physicochemical and Sensory Properties of Salt-Fermented Shrimp Prepared with Various Salts
Chemical Properties of Barley Leaf Using Different Drying Methods
Effect of biogenic amine forming and degrading bacteria on quality characteristics of Kimchi
규 제 연 구
Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage
식품소재로서의 사이클로덱스트린
Quality characterization of gamma-irradiated fresh oyster mushrooms (Pleurotus ostreatus) during low temperature storage
Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli
