Sensory Quality Characteristics of Colombia Coffee under Various Processing and Roasting Conditions of Green Beans
배꽃 향기나는 왕의 술 문배주
광고의 기능
온도 조절에 의한 식품저장
제12차 강의: 유럽 문화와 와인
사료학습의 이론 사료학습의 이론
나라별 식문화
Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage
A New Perspective on Sodium Nitrite
Next-Generation Sequencing (NGS) Analysis and Application Technology for Genomic Study of Animal Food Microorganism
POST COVID-19: Untact Meat Processing Technology
Effect of Various Cooking Method on Pectin in Vegetables
감미료로 사용 가능한 Saccharomyces cerevisiae Y63348 유래 스테비올배당체의 개정
Quality properties of whole milk powder on chicken breast emulsion-type sausage
Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
Effect of Heat Treatments on in vitro Starch Hydrolysis of Selected Grains
PART 5. 냉동
Effect of Ozone and Gamma Irradiation for Eliminating the Contaminated Microorganisms in Food Materials for Kimchi Manufacturing
Microbiological.Sensorial Characteristics of Gamma Irradiated-Commercial Powdery Soup during Accelerated Storage
Use of Response Surface Methodology for Optimization of Clarified Mixed Apple and Carrot Juice Production
Physicochemical Quality Properties of Gamma Irradiated-commercial Powdery Soup under Accelerated Storage Condition
Changes of Quality and Physiological Functionality during the Fermentation of Doenjangs Made by Isolated Nuruk Mold and Commercial Nuruk Mold
Effect of Improvement of Storage Properties and Reducing of Sodium Nitrate by Glycyrrhiza uralensis and Curcula longa in Pork Sausage
Quality Characteristics of Gangjeong Containing Various Levels of Lentinus edodes
