Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang
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
식품 출하제한 및 섭취제한 목록(2015. 7. 8 )福島県
Quality Characteristics of Ssukgaen Dduk Made with High-Dietary Fiber Rice 'Goami' Focused on Yam and Glutinous Rice
발아(sprout)식품의 유효 이용
Investigation of Factors on the Sensory Characteristics of Milk Bread with Tumeric Powder (Curcuma longa L.) Using Fractional Factorial Design Method
Development of Automatic Chicken Cutting Machine
A Study on Different Pre-processing of Ligularia fischeri Injeolmi to Standardize Its Processing
Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters
1 2 3 6.1.1. 6.1.1. 농산물 농산물 6.1.1. 농산물 농산물 6.1.1. 농산물
Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder
우리나라의 유전자재조합 식품 안전성 평가 기준
Study on Utilization and Perception of Jochung
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
Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root
Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure
Hygienic process of recycling salting solution of salted chinese cabbage
Effect of Mulberry Powder on Antioxidant Activities and Quality Characteristics of Yogurt
Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties
Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation
축산물 HACCP 적용매뉴얼
Effects of Quality Characteristics and Antioxidant Activities of Yukwa Added with 'Donganme' Sorghum Bran Powder and Extracts
