Quality Characteristics of Apricot Sulgidduk by the Saccharides Assortment
Feeding Effects of Houttuynia cordata Thunb Powder on the Quality Property of Pork Loin at Chilled Storage
Quality Changes of Kimchi Manufactured with Sanitized Materials by Ozone and Gamma Irradiation during Storage
Preparation and Characteristics of Functional Sauce from Shrimp Byproducts
Dough Characteristics and Biological Effects of Mixed Flour of Buckwheat and Wheat
Prediction of Shelf-Life of Cold Buckwheat Noodles Mixed with Vitamin D<sub>2</sub> Enriched Siitake Mushroom and Seaweed Derived Calcium
Effects of Wasabi (Wasabia japonica Matsum) on the Physicochemical Characteristics of Baechu Kimchi during Fermentation
Comparison of Fermentability and Characteristics of Fermented Broths for Extruded White Ginseng at Different Barrel Temperature
Texture Properties of a Korean Rice Cake (Karedduk) with Addition of Carbohydrate Materials
Monitoring on Extraction Conditions for Physicochemical Qualities of Ethanol Extract from Garlic
Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel)
Quality Characteristics of Fried Fish Paste Containing Anchovy Powder
Effects of Different Drying Methods on Fatty Acids, Free Amino Acids, and Browning of Dried Alaska Pollack
웰빙을 생각한 외식생활 - 외식이란
Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas
Effects of Aqueous Chlorine Dioxide against Escherichia coli O157:H7 and Listeria monocytogenes on Broccoli Served in Foodservice Institutions
Major Microbial Composition and Its Correlation to the Taste of Jeonju Kimchi
Quality Characteristics of Lotus Leaf Jeolpyun during Storage
Improvement on the Functional Properties of Gomtang-like Product from Salmon Frame Using Commercial Enzymes
Effect of Chitosan on Shelf Life of Cooked Rice Contaminated Artificially with Bacillus sp
한국산 수출식품 부적합 동향 분석
Effects of Antioxidant Activity and Changes in Vitamin C during Storage of Lycii folium Extracts Prepared by Different Cooking Methods
Antioxidant and Nitrite Scavenging Ability of Fermented Soybean Foods (Chungkukjang, Doenjang)
Quality Characteristics of Abalone Porridge with Viscera
