음식

7. p. 257 Quality Evaluation and Antioxidative Activity of Sulgidduk with the Addition of Finger Root Powder

식품수급표 2010

Changes in Quality of 'Mipung' Chestnut during Storage by Pre-treatment Methods after Harvest

Comparison of Chestnut (Castanea spp.) Quality Characteristics according to Storage Temperatures and Cultivars

3. p. 201 Preparation of Macaroons with the Addition of Gochujang (Korean Fermented Hot Pepper Paste)

식품수급표 2011

Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion

Fruit Characteristics of New Cultivar 'Autumn sense' of Hardy Kiwi (Actinidia arguta) by Stem Pruning

제주도 식량수급 현황과 전망

9. p. 131 Mother’s Purchase Capability of Agricultural Products and Children’s Interest in Food Ingredients

Evaluation on the Technique Efficiency of Annual Chestnut Production in South Korea

2013 식품소비행태조사 통계보고서

5. p. 57 Rheological Properties of All-Purpose Flour Containing Ginger Powder and the Quality Characteristics of Its Product

Effect of Natural Extracts on the Quality of Peeled Chestnut

Application of Food Waste to Biogas Energy Plant

2013 식품소비행태조사 기초분석보고서

Changes in Nucleotide Compounds, and Chemical andSensory Qualities of Duck Meat during Aging at 0oC

한국방사선산업학회

allergy Asia Pacific

Prevalence and Characterization of Staphylococcus aureus Pathogenic<br /> Factors Isolated from Various Foods in Korea

Segregation-free Premixes for Increased Productivity and Improved Performance

Effect of Sulfur Dioxide (SO₂) Pad on the Quality of Dried Persimmons and Dried Persimmons Slices during Storage at Room Temperature

학생 한 명 한 명의 삶과 더 깊이 만납니다

식품수급표 2012