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11
전통 약과 및 다식 제품의 대중화를 위한 품질향상에 관한 연구 = Study on the technology development for quality enhancement of traditional Yackwa and Dasik
전통 약과 및 다식 제품의 대중화를 위한 품질향상에 관한 연구 = Study on the technology development for quality enhancement of traditional Yackwa and Dasik
농림부 | 농림부 | 2003
프린트
12
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
프린트
13
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung-Shi Ham | Korean Society of Food Science and Technology | 2004
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14
Revising The Traditional Backpropagation With The Method Of Variable Metric(Quasi-Newton) And Approximating A Step Size
Revising The Traditional Backpropagation With The Method Of Variable Metric(Quasi-Newton) And Approximating A Step Size
최상웅 | 포항1대학 | 1999
프린트
15
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Cherl-Ho Lee | Korean Society of Food Science and Technology | 2004
프린트
16
Human milk as a source of ascorbic acid no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi inf
Human milk as a source of ascorbic acid no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi inf
L Davidsson | Cadmus journal ser | 2004
프린트
17
A Study on Dongnae Pajeon, Busan's Traditional Food as Tourism Resources
A Study on Dongnae Pajeon, Busan's Traditional Food as Tourism Resources
박향선 | 부산경상대학 | 2000
프린트
18
전통한과 생산에의 HACCP 시스템 개발 및 적용 = HACCP system development and application of Korean traditional cookie production
전통한과 생산에의 HACCP 시스템 개발 및 적용 = HACCP system development and application of Korean traditional cookie production
농림부 | 농림부 | 2003
프린트
19
A Study of the Ondol (Gudul, Floor Heating System) and Kitchen Space in the Traditional Houses on Jeju Island, Korea
A Study of the Ondol (Gudul, Floor Heating System) and Kitchen Space in the Traditional Houses on Jeju Island, Korea
Bong-Ae Kim | 대한가정학회지 | 2003
프린트
20
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee | Korean Society of Food Science and Technology | 2003
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