Relationship between Physicochemical and Sensorial Properties of Red Pepper Powder under Different Storage Conditions
Antioxidant Activities and Quality Characteristics of Mulberry Concentrate, Freeze-dried Mulberry, and Pomace
Comparison of Property Changes of Black Jujube and Zizyphus jujube Extracts during Lactic Acid Fermentation
충청북도진로교육원 > 진로자료실 > 진로정보
Study on Importance-Performance Analysis Regarding Selective Attributes of Home Meal Replacement (HMR)
Effects of Combined Treatment of Aqueous Chlorine Dioxide and UV-C or Electron Beam Irradiation on Microbial Growth and Quality in Chicon during Storage
Physiological Characteristics of Starter Isolated from Kimchi and Fermentation of Tofu with Isolated Starter
Comparison of Fermentation Properties of Winter Kimchi Stored for 6 Months in a Kimchi Refrigerator Under Ripening Mode or Storage Mode
Standardization of Manufacturing Process and Storage Condition for Pre-processed Foodstuffs (Pre-processed Namul: Peeled Balloon Flower Roots and Parboiled Bracken)
Effect of Grinding Method on Flour Quality in Different Rice Cultivars
Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic
Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
Quality Changes in Unripe Peaches Jangachi according to Cultivar during Storage
Quality Characteristics of Long-term Stored Rice
Quality Evaluation and Physical Identification of Irradiated Dried Fruits
Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time
Quality Characteristics and Antioxidative Activities of Acorn Starch Mook Added Spirulina and Soy Protein
Study on the Hurdle Technique for the Reduction of Bacillus cereus Spores in Doenjang and Gochujang
Effect of Microbial Inhibition and Change of Chromaticity on the Raw Materials of Saengsik Treated with Slightly Acidic Electrolyzed Water during Storage
A Rice Noodle Making Procedure for Evaluating Rice Flour Noodle-Making Potential
Optimization of White Pan Bread Preparation via Addition of Purple Barley Flour and Olive Oil by Response Surface Methodology
Effects of Red-Potato on the Physicochemical Properties of Kochujang
Changes in the Quality of Peaches (Prunus persica L. Batsch) Treated by UV-C Irradiation during Storage
Qualities of Muffins Made with Jujube Powder
