Effects of Preservative Containing Chitosan on the Shelf Life of Pork Patty
Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies
Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk
Nutritional Evaluation and Comparison of New Pak Choi Cultivars from China with Chinese Cabbage Cultivars Popular in Korea
The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice
Tyrosinase Inhibitory Activity and Neuronal Cell Protection of Hydrothermal Extracts from Watermelons
식품 저장학 2주차 강의안
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation
Identification of Pre-pasteurization or Pre-irradiation Treatment in Frozen Crushed Garlic Commercially Available in Korean Market
PART 6. 건조
식품과이물 10
Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage
Quality Characteristics of Kimchi Added with Allium hookeri Root
PART 4. 냉장
Descriptive Profile and Liking/Disliking Factors for Aseptic-packaged Rice Porridge
1. 수분
Effects of Anti-Microbial Materials on Storages of Low Salted Doenjang
호텔조리전공
Identification of Bulgogi Sauce Added with Low Quantity of Electron Beam-Irradiated Garlic Powders by Thermoluminescence Analysis: An Inter-Laboratory Study
Quality Characteristics of Korean Traditional Rice Wine with Glutinous Rice
Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice
Quality Characteristics of Misutkaru and Their Cookies Made with Immature Whole Green Rice and Barely
Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder
