Physicochemical Characteristic of Concentrate Prepared by Puffer Muscle and Skin
Antioxidant Activities in Enzymatic Hydrolysates of Pumpkin Powder (Cucurbita spp.)
Shelf-life Extension of Acer mono Sap Using Ultra Filtration
Quality Characteristics of Tomato Wine on Fermentation Conditions
Effect of Ginseng Powder on Quality Characteristics of Instant Rice Cake (Baekseolgi)
Sensory and Anti-oxidative Properties of the Spice Combinations as Salty Taste Substitute
Quality and Antioxidant Characteristics of Soft Tofu Supplemented with Red Ginseng Extract during Storage
식품학개론 9주차 강의안
Antioxidant and ACE Inhibitory Activities of Styela clava according to Harvesting Time
Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials
Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi
Starch Properties of Daehak Waxy Corn with Different Harvest Times
Quality Characteristics of the Germinated Brown Rice Vinegar Added with Red Pepper
Changes in Characteristics of Low-salted Kochujang with Licorice (Glycyrrhiza glabra), Mustard (Brassica juncea), and Chitosan during Fermentation
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly
Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks
Antioxidant and Anticancer Activities of Methanol Extracts Prepared from Different Parts of Jangseong Daebong Persimmon (Diospyros kaki cv. Hachiya)
Effects of Deodeok Contents on the Qualities of Quick Fermented Doenjang Type Product
소시지 제조 및 실습
Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle
Characteristics of Tofu (Soybean Curd) Quality Mixed with Enteromorpha intenstinalis Powder
Quality Characteristics of Rice Noodles in Korean Market
Comparison of Quality, Physiochemical and Functional Property between Organic and Conventional Rice
Physicochemical Property and Antioxidant Activity of Daehak Waxy Corns with Different Harvest Times
