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1
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Keisuke sasaki | Keisuke sasaki | 2008
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2
흑미 가루의 첨가가 sugar-snap cookie의 품질 특성에 미치는 영향
흑미 가루의 첨가가 sugar-snap cookie의 품질 특성에 미치는 영향
박영서 | 한국식품과학회 | 2008
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3
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
A. H. Brown | A. H. Brown | 2007
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4
Cooke Triplet Lens의 설계
Cooke Triplet Lens의 설계
임현선 | 극동정보대학 | 2005
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5
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee | S. O. Lee | 2006
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6
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach
Se-Mi Kang | Korean Society of Food Science and Technology | 2005
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7
Cook-Chill System을 위한 생산품의 냉장저장 중 녹차 추출물의 첨가에 따른 일부 식중독균의 증식저해효과
Cook-Chill System을 위한 생산품의 냉장저장 중 녹차 추출물의 첨가에 따른 일부 식중독균의 증식저해효과
김혜영 | 한국조리과학회 | 2005
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8
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Condition
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Condition
Candace N. Burnette | Korean Society of Food Science and Technology | 2004
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9
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Duek-Jun An | Korean Society of Food Science and Technology | 2004
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10
한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
장학길 | 한국식품과학회 | 2004
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