Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage
Oxidation Stability of Lavers Made with Garlic-Salt and Their Characteristics during Storage
식품 저장학 11주차 강의안
Effect of Citrus junos Peel on the Quality and Antioxidant Activity of Traditional Rice Wine, Jinyangju
Monitoring of Leaching Conditions for Functional Components of Black Tea Using Response Surface Methodology
Chemical Properties of Barley Leaf Using Different Drying Methods
Physicochemical and Sensory Properties of Salt-Fermented Shrimp Prepared with Various Salts
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam
The Effect of Salting Conditions on Formation of Cholesterol and Cholesterol Oxides During Gulbi Processing and Storage
Effect of Grain Size and Added Water on Quality Characteristics of Abalone Porridge
Effect of Water Temperature and Packing Type on Quality of Fresh-Cut Sesame Leaf
Improvement on Fish Odor of Extracts from Salmon Frame Soaked in Soybean Milk
Effect of Marination with Mixed Salt and Kiwi Juice and Cooking Methods on the Quality of Pork Loin-Based Processed Meat Product
Physicochemical Properties of Carrot Juice Fermented by Leuconostoc mesenteroides SM
Effect of Electron-Beam Irradiation on Flavor Components in Pear (Pyrus pyrifolia cv. Niitaka)
Physicochemical Properties of Mushroom (Flammulina velutipes) Cultivated with Green Tea
Isoflavones Contents and Physiological Activities of Soybeans Fermented with Aspergillus oryzae or Bacillus natto
Assessment of Microbiological Quality for Raw Materials and Cooked Foods in Elementary School Food Establishment
Effect of Gamma Irradiation on Physicochemical and Sensory Properties of Restructured Pork Jerky
Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder
Quality Characteristics of Sourdough Breads Added with Red Koji Rice Sourdough Powder
Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng
Fermentation Characteristics of Yakju Added with Acanthopanacis cortex Extract
Optimum Formulation of Kochujang Seasoning Sauce with the Addition of Fruit and Vegetable Extract for Pork Bulgogi
