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1
녹두 파종기에 따른 수량과 Flavornoids 함량 변화
녹두 파종기에 따른 수량과 Flavornoids 함량 변화
김동관 | 한국작물학회 | 2007
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2
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
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3
Browning Reaction을 이용한 Meat Flavor Extract의 개발
Browning Reaction을 이용한 Meat Flavor Extract의 개발
김덕숙 | 한국식품영양학회 | 2004
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4
Reaction flavor 기술을 이용한 구운 쇠고기향 개발
Reaction flavor 기술을 이용한 구운 쇠고기향 개발
김기원 | 한국식품과학회 | 2003
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5
Characteristic Flavor Compounds of Commercial Soybean Paste
Characteristic Flavor Compounds of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2004
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6
Volatile Flavor Components of Daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) Cold-pressed Oil and Its Oxygenated Fraction
Volatile Flavor Components of Daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) Cold-pressed Oil and Its Oxygenated Fraction
Song Hee-Sun | 광주보건대학 | 2003
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7
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Jae-Sik Kim | Korean Society of Food Science and Technology | 2003
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8
Nietzsche's flavor in the labyrinthine
Nietzsche's flavor in the labyrinthine
Lee Kang Hun | 경기대학교 | 2000
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9
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
H. S. Kwak | H. S. Kwak | 2003
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10
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
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