Quality Characteristics of Muffins with Added Acorn Jelly Powder and Acorn Ethanol Extract Powder
Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics
Antioxidant Activities of Native Gwangyang Rubus coreanus Miq.
Antioxidant Compounds and Antioxidant Activities of Different Varieties of Foxtail Millet and Proso Millet according to Cultivation Time
안심하고 먹을 수 있는, 맛있는 건강 채소
Quality Characteristics of Noodles Containing Shoots and Leaves of Aralia elata and Kalopanax pictus
Quality Characteristics of Topokki Garaedduk with Different Moisture Ratios
Changes in Physicochemical Composition of Sea Urchin Roe by Steaming Treatment
Changes in Physicochemical Characteristics of Squid upon Acid and Heat Treatment
Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake (Karedduk) with Addition of Oligosaccharides
Comparison of Physicochemical Properties of Wild and Cultivated Lactuca indica
이물관리 표준작업지침서
Nutritional Components and Antioxidant Activities of Boysenberry
Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus
Physicochemical Characteristics of Steamed Prunus mume Powder Granules in a Fluid-Bed Granulator
Current issues of animal by-products market in Korea and its solution
Quality Changes in Low-Salted Squid Jeot-gal during Fermentation and Determination of Shelf-life
Effect of Autoclave and Microwave Treatments on Quality of Bread
The Quality Characteristics and Taste Compounds of Fermented Fish, Jari-Jeot with Bamboo Salt
Analyses of Pungency-Related Factors of Field and Rice Paddy Garlic
Changes in Physicochemical Properties of Haetsun Vegetables by Blanching
Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese "Primo Sale"
Physicochemical Properties and Antioxidative Activities of Mixed Citrus and Carrot Juice
Changes in Chemical Components and Antioxidant Activity of Dried Jujube with Different Aging Temperatures and Durations
