Antimicrobial and Antioxidant Activity of the Extracts and Fraction from Osmanthus insularis
식품기준기획관
일본의 농산물 유통구조에 관한 연구(Ⅰ)-덕천기~명치기를 중심으로-
실관형 막모듈을 이용한 아세트산의 투과추출 특성에 관한 연구
Study on Recognition and Consumption Behavior of Quality-Certified Children's Preferred Foods of Nursery Directors and Parents in Jecheon Area
Dietitians' Self-Evaluation and Barriers to Sustainable Practices for School Foodservice Management - Focused on Daejeon and Chungnam Area -
Effect of Barley Flour Addition on Quality Characteristics of Vegetable Pancake
Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder
Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time
Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose Contents
Preparation and Physicochemical Characterization of Sea Tangle Vinegar for Utilization as Vinegar-Based Salad Dressing
Quality of Cookies Formulated with Jeju Magma Seawater
Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa
Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion
Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place: Using 2015 Korea National Health and Nutrition Examination Survey
Antimicrobial Activity of Lavander and Rosemary Essential Oil Nanoemulsions
Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder
Influence of Weed Management Practices on Ground-dwelling Arthropod Assemblages in Organic and Conventional Apple Orchards
Agro-ecosystem Diversity and Integrated Mite Pest Management in Fruit Orchards: A Review and Future Prospect
One-pot synthesis of 5-hydroxymethylfurfural directly from cottonseed hull biomass using chromium (III) chloride in ionic liquid
GC/MS Determination of Monosaccharides in Yoqurt Products
Physicochemical Properties of Starch in Water Chestnut (Eleocharis kuroguwai Ohwi)
A study of washing and disinfection process for pig transport vehicles and drivers in abattoirs
Evaluation of the effects of seasonal raw materials and processing stages in feed mills implementing the HACCP system on mycotoxin content in feed
