알배추 포장 방법에 따른 품질 및 선도 비교이정수
Quality Characteristics of Cookies with Hot Water Extract of Seamustad (Undaria pinnatifida) Sporophylls and Treated with Gamma Irradiation
Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation
일상용품과 사치품 그리고 유행
Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
Quality Characteristics of Chocolate with Added Hot Water Extracts of Undaria pinnatifida Sporophylls under Gamma Irradiation
Quality Characteristics of Muffin Prepared with Freeze Dried-Perilla Leaves (Perilla frutescens var. japonica HARA) Powder
Optimization of the Spreadable Modified Butter Manufacturing by Response Surface Methodology
Effect of Dry and Wet Millings on Physicochemical Properties of Black Rice Flours
Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion
Effect of Fermentation Temperature on Quality Characteristics of Apple Wine
Effects of Various Polyols on Antiseptic System in Emulsions
Quality Characteristics and Antioxidant Activities of Peach Makphyun
Effect of Extraction Methods on Antioxidant Activities of Mori ramulus
Characteristics of Enzymatic Hydrolysates of Rice Bran and Rice Protein by Mixing Ratio and Hydrolysis Times
학교급식용 전처리 식재료의 가공 및 관리기술
Characteristics of Sponge Cake Prepared with Yacon Concentrates as Sugar Substitute
Quality Characteristics of Mulberry Cultivated under Greenhouse and Open Field Conditions
- 생산의 75%-> 밀가루-> 제과, 제빵, 제면 등
보 도 자 료
시사_영어분석(한상호) 3강
Foodex Japan 2005 참관기
Nutritional Compositions of Three Traditional Actinidia (Actinidia arguta) Cultivars Improved in Korea
Combined Treatment of Acorn Pomace Extract, Fumaric Acid, and Mild Heat for Inactivation of Microorganisms on Red Chard
