Preparation and Characterization of Seasoned Salmon Powder
Prevention of Quality Changes in the Cultured Wild Ginseng During Storage
Quality Characteristics of Mugwort-Tofu with Various Salts
Effects on the Quality Characteristics of Mul-kimchi with Omija (Schizandra chinensis Baillon) Water Extract
Quality Characteristics of Nelumbo nucifera G. Tea White Bread with Hemicellulase
두류가공
Changes of Quality Characteristics of Low-Molecular Soymilk According to Hydrolysis Time
Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) with Specialty Rice Varieties
Analysis on consumption behaviors regarding environment-friendly agricultural products according to the food-related lifestyles of housewives
Quality Characteristics of Bread Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage
Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1
Quality Characteristics of Yakju Fermented with Wild Grape and 4 Kinds of Cereals
Food Components and Sensual Characterization of Commercial Plain-dried Silver-stripe Round Herring
Food Component Characterization of Muscle From Salmon Frame
Case Study of Menu Satisfaction Index in Business & Industry Food Service
Changes in Solubility of Barley Arabinoxylans during Malting
Antioxidant Activities of Extracts from Parts of Styela clava
Fermentation Characteristics of Extruded Tissue Cultured Mountain Ginseng
Monitoring of Natural Preservative Levels in Food Products
Physicochemical, Sensory Characteristics and Antioxidant Activities of Jam Prepared with Black Garlic
Characteristics of Volatile Flavor Compounds of Fuji Apples by Different Extraction Methods
Comparison of Volatile Flavor Compounds of Domestic Onions Harvested in Various Regions
Dehydration of Carrot Slice Using Polyethylene Glycol and Maltodextrin and Comparison with Other Drying Methods
The Effects of Heat Treatments and Herb Addition on Flavor of Garlic
