Quality Evaluation of Take-out Services at Restaurants in Chungbuk Province
The Effects of Low-dose Electron Beam Irradiation on Quality Characteristics of Stored Apricots
The Quality of Gangjung Added with Detoxified Stem Bark of Rhus verniciflua Extract during Room Temperature Storage
Quality Characteristics of Hard Roll Bread with Concentrated Sweet Pumpkin Powder
Effects of Salicornia herbacea L. Powder on Making Wheat Flour Bread
Effect of Dry and Wet Millings on Physicochemical Properties of Black Rice Flours
Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring
Component Analysis of Masou Salmon (Oncorhynchus masou)
A Study on Calorie and Proximate Components of Traditional Korea Gruel
Effects of Feeding Citrus Byproducts on Nutritional Properties of Korean Native Chicken Eggs
Effects on Storage Property of Fresh Jujube Treated with Grape Fruit Stem Extracts (GFSE) and Fermented Pollen (FP)
Microbiological Hazard Analysis of Foods in Large Western-style Restaurants
High Quality Green Tea Extract Production from Enzyme Treated Fresh Green Tea Leaves
Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems from Different Areas
Effect of Monascus-fermentation on the Content of GABA and Free Amino Acids in Soybean
Quality Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi as Affected by Storage Time
Effect of Salicornia herbacea L. Powder on the Quality Characteristics of Bread
Changes of Free Sugar on Gugija-sugar Leaching Processing from Gugija (Lycii fructus) Raw Fruit
Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different Temperatures
Comparison of Muscle Texture between Red Seabreams Cultured by Feeding and Starving
Comparison of Muscle Color, Taste and Nutrition Components Between Red Seabreams Cultured by Feeding and Starving
Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder
Microbiological Quality of Raw and Cooked Foods in Middle and High School Food Service Establishments
Changes of Quality Characteristics of Dongchimi by Supercritical Carbon Dioxide as Sterilization Method
