1 2 3 < Foods range in water content from 0 to 95 %. > F
Biological Activities of Yuza Grown in Different Areas
요거트 제조 및 실습
A Study on Perception and Utilization of Food-Nutrition Labeling by Age in Busan residents
Development and Field Application of Meal Service Menu for the Elderly on Busy Farming Season in Hongchun, Gangwon
Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage
Physicochemical Characteristics of the Tofu (Soybean Curd) Added Sorghum (Sorghum bicolor L. Moench) Powder
6강 돼지 숭배
Florida, USA Food-Related Lifestyle Segments of Older Consumers in Seoul and Its Characteristics
Preparation and Characterization of Jochung, a Grain Syrup, with Apple
Effect of Prickly Castor-Oil Tree (Kalopanax pictus) Extract on Naengmyeon Broth during Storage
Effect of Solar Salt on the Quality Characteristics of Doenjang
Quality Characteristics of Jelly Prepared with Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
Physicochemical Properties, Free Sugar and Volatile Compounds of Korean Citrons Cultivated in Different Areas
Isolation and Characteristics of Microorganisms Producing Extracellular Enzymes from Jeju Traditional Fermented Soybean Paste (Doenjang)
김 은 경
Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia
Antioxidative Activities of Extracts from Dried Citrus sunki and C. unshiu Peels
Quality Characteristics of Apple Vinegar by Agitated and Static Cultures
Quality Characteristics of Brown Rice Takju by Different Nuruks
The Effects of the Supplementation of Opuntia humifusa Water Extracts and Methyl Sulfonyl Methane on the Laying Productivity, Egg Quality and Sensory Characteristics
Effect of Lilium davidi's Root Powder Additions on the Rheology of the Dough and Processing Adaptability for Bread
Physicochemical Characteristics of Chokong and Soaking Solution on Soaking Period
Quality Characteristics and Changes in GABA Content and Antioxidant Activity of Noodle Prepared with Germinated Brown Rice
