Effects of Addition of Strawberry and Red Beet Powder on the Antioxidant Activity and Quality Characteristics of Beef Patty
Quality Characteristics of Pork Restructured Jerky with Various Levels of Sunflower Seed
Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley
Efficacy of Dietary Supplementation of Turmeric Extract Containing Curcumin in Broiler Chicks
Quality Characteristics of Ricotta Cheese Added with Various Types of Red Vinegars
Effect of Dietary Supplementation of Silkworm Powder on Laying Performance, Egg Quality, Blood Characteristic, and Egg Storage Stability in Laying Hens
Analysis of Reproductive Performances according to Sow Farm Sizes
Explore Vocational Identity of Science-Gifted Students by Analyzing Letters Written to Myself in the Future
Practical Study on STEM Education Program for High School Students
Physicochemical and Sensory Properties of Emulsion-type Sausage Added with Basil and Garlic Powder
Some Practice in Math & Science Classes Found by Clinical Interview with Focus Groups of North Korean Students Who Live in South Korea
Physiological Effects of Natural Products
Efficacy of Dietary Supplementation of Proanthocyanidin on Growth Performance, Blood Characteristics, Immunomodulation, and Meat Quality in Broiler Chicks
Traditional Foods: Historical Perspectives and Future Prospects
The Concept of the Future and the New Paradigm of the Fifth Spiral: State, Business, Science, Society and Informatization
Antioxidant Activity and Quality Characteristics of The Pork Emulsion Sausage Added with Spinach Powder
Effect of Nitrite Substitution of Pork Emulsion Sausage with Red Beet Powder
Effects of Dietary Glutathione-enhanced Yeast Culture on Growth Performance, Blood Characteristics and Meat Storage Stability in Broiler Chicks
Antioxidant Activity of Beef Tteokgalbi Added with Raspberry and Shiitake Mushroom Powder
Immunological Activity of Annelida (Lumbricus rubellus) Water Extracts
Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder
Model Building to Describe and Predict the Antimicrobial Effect of Chlorine Dioxide Gas on the Inactivation of Foodborne Pathogens in Tomatoes
Quality Properties of Pork Restructured Jerky with Basil Powder and Tomato Puree
Effect of the Guano Applied on Growth Characteristics and Feed Value of Forage Crops