Physicochemical Characteristics of Vinegars Fermented from Cereal Crops with Incalgyun
제빵이론 및 실습
한국산 식품 부적합 사례 및 관련 기준·규격
Quality Characteristics and Mineral, Oxalate and Phytate Contents of Soymilk Manufactured by Recommended Soybean Cultivars in Korea
13. 식품의 독성물질 (The Toxic of Food)
Fatty Acids, Amino Acids and Thermal Properties of Specialty Rice Cultivars
Foodservice Employees' Awareness and Performance in Sanitation and Customers' Satisfaction with Sanitation at Large-Sized Restaurants
Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage
Effects of Activated Calcium on the Quality and Shelf-life of Wet Noodle
Quality Characteristics of Brown Rice Vinegar by Different Yeasts and Fermentation Condition
Effects of Sugars Addition in Alcohol Fermentation of Oriental Melon
Quality Characteristics of Grape Pomace with Different Drying Methods
Quality Characteristics of Bread Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
Development and Physical Properties of Low-Trans Spread Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Synthesis
A Survey on the Consumer's Recognition of Food Labeling in Seoul Area
An Evaluation of Food Safety Sanitation Management Practices of Food Manufacturing Companies that Supply Foods to School Foodservice
Effects of Seed Decontamination Treatments on Germination of Red Radish Seeds during Presoaking
Changes in the Physicochemical Properties of Tomato Wine by Alcohol Fermentation
Quality Characteristics of Sponge Cake added with Banana Powder
Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber
Effect of Removed Peel from Sweet Persimmon on Nutritional Ingredients and Antioxidant Activities
