Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder
Effect of Mulberry Powder on Antioxidant Activities and Quality Characteristics of Yogurt
Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored 'Sangjudungsi' Persimmon Fruit
Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
Factors affecting to the Quality of Korean Soybean Paste, Doenjang
Effects of Rice Starch Addition on Quality of Instant Fried Noodles
Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties
예술속으로 - 이규보(李奎報)의 끽다생활(喫茶生活) 1 : 이규보는 무슨 종류의 차를 마셨나?
(2)포장육의 HACCP 일반모델
Quality Characteristics and Antioxidant Activities of Makgeolli using Pomegranate Powder
Comparison of Quality Characteristics and Antioxidative Activities of Cookies Containing Blueberry Powder and Different Types of Egg Yolk
Impact of the Selection Attributes of Restaurants Specialized in Yaksun Foods on Purchase Intention and Customer Satisfaction: Focused on Mediating Effects of the Value Awareness of Yaksun Food
Comparison of Quality Properties of Brined Baechu Cabbage Manufactured by Different Salting Methods and with Different Salts
Perceptions and Acceptances related to Kimchi among Elementary School Students in Jecheon Area
Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation
Evaluation of Deodorization Capabilities, Morphologies,and Thermal Stabilities of Baking Soda, Charcoal, Coffee,and Green Tea for Kimchi Packaging Application
(5)중국의 대두 단백질 산업 발전 동향
Quantitative Analysis of Carbohydrate, Protein, and Oil Contents of Korean Foods Using Near-Infrared Reflectance Spectroscopy
Study on Actual State and Importance of Selection of Healthy Korean Food Menu Items Made from Environmentally-Friendly Organic Foods - Focused on Gender-
Effects of the Dietary Consciousness on Intake Frequency of Foods by Gender and Generations
Quality Characteristics of Dried Noodles Made with Boehmeria nivea Powder
Quality Characteristics and Antioxidant Activity of Jeung-pyun added with Ju-bak Powder
Optimal Conditions of Reaction Flavor for Synthesis of Crab-like Flavorant from Snow Crab Cooker Effluent
Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder
