1. 북부지역
Improving the Functional Quality of Kochujang Added with Red Ginseng and Fermented Wild Herbal Extract
Physical Characteristics and Changes in Functional Components of Gochujang with Different Amounts of Sweet Persimmon Powder
Quality Characteristics of the White Birch Sap with Varying Collection Periods
Effect of Milling Degree on the Physicochemical and Sensory Quality of Sogokju
Quality Characteristics of Tofu with Added Alfalfa (Medicago sativa L.) Extracts
Volatile Flavor Compounds in Commercial Black Garlic Extracts
Quality Characteristics of Chocolate with Added Hot Water Extracts of Undaria pinnatifida Sporophylls under Gamma Irradiation
Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments
Importance and Satisfaction of Human and Physical Evidence Service in Korean Restaurants for Foreigners Living in Busan according to Nationality
Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation
Quality Characteristics of Frozen Aster scaber according to Various Blanching Treatment Conditions
Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions
Quality Characteristics of Sponge Cake with Omija Powder
Quality Characteristics of Tomato Jam Added with Fructo-oligosaccharide
Composition and Physicochemical Properties of Unripe Korean Peaches According to Cultivars
Antioxidant and Whitening Activities of Various Cultivars of Korean Unripe Peaches (Prunus persica L. Batsch)
Physiological Activities of Korean Traditional Soybean-Fermented Royal Court Soy Sauces, Gungjungjang
Effects of Aged Black Garlic Extracts on the Rheology of Flour Dough
A Survey on the Consumer Preferences for Korean Rice Cake Packaging in the Seoul Metropolitan Area
Effects of Aqueous Chlorine Dioxide and UV-C Irradiation on Decontamination and Growth of Microbes during Chilled Storage of Celery and Cherries
Optimization of Corni fructus Extracts by Response Surface Methodology
Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage
Study on the Quality Properties of Hardtack Added with Acorn Jelly Powder and Acorn Ethanol Extract
