Effect of Peeled Lotus Root on Physicochemical Properties
Quality Characteristics of Seolgidduk added with Loquat Fruit Powder
Recipe of Traditional Korean Liquor in Old Cookbooks of Jong-Ga (Head & Noble Family)
Studies on the Physical Characteristics of Muffins with Tagatose and Sugar during Storage
Optimization of Hobakjook (pumpkin soup) with Added Glutinous Rice Powder
Antioxidant Activities and Quality Characteristics of Rice Noodle added with Cedrela sinensis Powder
Manufacture and Storage Characteristics of Onion Seasoned Laver
Quality Characteristics of Cucumber Jangachi using Sake Cake
Quality Characteristics of Sesame Mook(Gomadoufu) with Different Cultivation Locations for Sesame
Effect and Interrelationship of Evaluation System in Employee's Job Satisfaction at Deluxe Hotel Kitchen
Quality Characteristics of White Pan Bread added with Red Wine
Analysis of Free Sugar, Organic Acid and Free Amino Acid in Commercial Makjang
Quality Characteristics of Heunmi (Brown Waxy Rice)-Ssuck (Mugwort)-Injeolmi
Determination of Ethyl Carbamate in Commercial and Homemade Maesilju
Quality Characteristics of Dried Noodle containing Capsosiphon fulvescens Powder
Functional Composition and Antioxidant Activity of Eel Teriyaki Sauce with Bokbunja (Rubus coreanus Miquel)
Factors related to Korean Dietary Adaptation in Chinese Female Marriage Immigrants living in the Seoul Metropolitan Area
Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese
Effect of Oligosaccharides on Retrogradation of Sulgidduk
Quality Characteristics of Sponge Cakes with Radish Leaf Powder
Quality Characteristics of Baked Yugwabandagi with Different Additives
Changes in Physicochemical, Microbiological and Sensory Quality Characteristics of Ssamjang containing Cheongkukjang during Storage
Quality Characteristics of White Bread added Modified Starch
Quality Characteristics of Low-sodium Tomato Jangajii according to Storage Time by Cultivars
