Physicochemical Properties of Pork Patties with Tangerine (Citrus unshiu) during Refrigeration Storage
Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters
Quality Characteristics of Waffle added with Coconut Powder
Effect of Adding Barley Flour and Hizikia fusiformis Powder on Physicochemical and Sensory Characteristics of Jeungpyun
A Study on Different Pre-processing of Ligularia fischeri Injeolmi to Standardize Its Processing
Study on Women's Perception and Consumption of Korean Soybean Paste by Age - Focus on Daegu Region -
Proximate Compositions and Sensory Attributes of Soybean Sprouts with Recommended Soybean Cultivars
Development of Automatic Chicken Cutting Machine
Use of Monosodium L-Glutamate and Ribonucleotide Seasoning in Korean Processed Foods
Segmentation of American Green Tea Customers based on Their Green Tea Choice Attributes
Physicochemical and Structural Characteristics of Waxy Rice Flours and Starches during Soaking Time
Study on Applicability of Allulose as a Sucrose Replacer in Cookie Making
Quality Characteristics and Antioxidant Activity of Cream Soup prepared with Soybean Flour
Characteristics of Gaeryangmerou Wine deacidified by Calcium Carbonate
Comparison of Quality Characteristics of 'Cheonghyang' Wine fermented with Different Commercial Yeasts
Physicochemical Properties and Antioxidant Activities of Kimchi-added Croquette
Fermentation and Quality Characteristics of Soy Yogurt incorporating Insoluble Components of Domestic Soybeans
HMR Selection Attributes in Large Discount Stores by Using Revised IPA
Effects of Washing and Storage Temperature on Quality and Safety of Washed Shell Eggs
Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder
Quality Characteristics and Antioxidant Activity of Noodles added with Chinese Artichoke Powder
Quality Characteristics and Antioxidant Activities of Noodles added with Spergularia marina L. Griseb Powder
Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour
Study on Korean Fermented Sauce applied to Western Cuisine - Focused on Red Pepper Paste, Soybean Paste, Soy Sauce and Vinegar -
