Quality Characteristics of White Bread Manufactured with Shinan Seomcho (Spinacia oleracea L.) Powder
Unit 5. You Are What You Eat
Quality Characteristics of Sikhe Prepared with the Roots Powder of Doraji (Platycodon grandiflorum A. DE. Candolle)
Quality Characteristics of Codonopsis lanceolata Tea Manufactured with Sugar
A survey on customers' perception of a hygiene grade certification system for restaurants
Physicochemical Properties of Commercial Fruit Vinegars with Different Fermentation Methods
Quality Characteristics, Shelf-life, and Bioactivities of the Low Salt Squid Jeot-gal with Natural Plant Extracts
Physicochemical and Functional Properties of Kochujang with Broccoli Leaf Powder
Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria
Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley)
The Effect of Calcium Supplementation on Soy Sauce Seasoning and Cooking Meat
Effect of Hydrocolloids on the Quality of Rice Dumpling Skins
Quality Characteristics of Muffins Supplemented with Freeze-Dried Apricot Powder
Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk
Enzyme Inhibition Activities of Ethanol Extracts from Germinating Rough Rice (Oryza sativar L.)
“음식문화와 이웃사랑: 바람직한 음식 문화를 위한 성경적 제언”
Quality Characteristics and Glycemic Index of Oatmeal Cookies Made with Artificial Sweeteners
식품학개론 2주차 강의안
Development and Evaluation of Kimchi Menus for Elementary School Food Service
참 고 자 료
Fermentation and Quality Characteristics of Cheonggukjang with Addition of Dropwort (Oenanthe javanica D.C.) Powder
Development of a Novel Medium with Chinese Cabbage Extract and Optimized Fermentation Conditions for the Cultivation of Leuconostoc citreum GR1
Microbial Community Analysis of Tarak, a Fermented Milk Product
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