Blanching Effect on Quality Characteristics and Antioxidant Activities in Yacon Soaked in Doenjang Sauce
EBS 입이 트이는 영어 #0527 # 영작 test 어휘 정리 및 test
보 도 자 료
Prediction of the Shelf-life of Chilled Foods at Various Temperatures
Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation
Effect of Combined Use of Anti-microbial Materials on Storage of Low Salted Kochujang
Gel Properties of Mook Manufactured from Acorns Harvested in Various Countries according to Storage Period
Changes in Quality Characteristics of Wild Root Vegetables during Storage
Microbiological Quality Assessment of a Local Milk Product, Kwacha Golla, of Bangladesh
Characteristics of Lotus and Lance Asia bell as Ingredients of Kimchi
The total sugar and free sugar content in beverages categorized according to recipes at coffee and beverage stores
Antioxidant and Antibacterial Activities of Grape Pomace Fermented by Various Microorganisms
리드
Restaurant Name Classification from Local Search Log using Deep Learning Model
Bulk Properties of Red Pepper Powder by Drying Method and Variety
Effects of Drying Methods on Quality of Red Pepper Powder
Dietary habits score, nutrients intake and dietary quality related to coffee consumption of college students in Incheon
Effects of Oyster Mushroom on Quality of Sulgidduk and Gyeongdan
Antioxidant Properties and Ubiquinone Contents in Different Parts of Several Commercial Mushrooms
종이포장
2019.9.5.
Inhibitory Effect on Tyrosinase, ACE and Xanthine Oxidase, and Nitrite Scavenging Activities of Jubak (Alcohol filter cake) Extracts
Constitution of Formal and Informal Meals Consisting of Traditional Local Foods in Busan, Korea
Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions
