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Analysis on difference of consumer’s evaluation on visual features of pork cuts
한국축산학회지
2021 .01
Changes in Sensory Compounds during Dry Aging of Pork Cuts
Food science of animal resources
2019 .01
국가표준식품성분표 개정을 위한 국내산 돈육의 부위별 비타민 B12 함량 분석
Food Science and Preservation
2017 .11
식품소비행태조사를 이용한 수입산 돼지고기 섭취의향 결정요인 분석
한국식품영양학회지
2024 .06
Vitamin B12 Content of Korean Beef, Pork, and Chicken Cuts
한국식품영양과학회 학술대회발표집
2015 .08
Analysis of the electrical properties of pork to discriminate between fresh and frozen/thawed pork
Korean Journal of Agricultural Science
2021 .12
Characteristics of pork belly consumption in South Korea and their health implication
한국축산학회지
2015 .01
Comparison of Physicochemical Properties between Standard and Sow Pork
한국축산식품학회지
2018 .01
Analysis of motivation to learn how to cook among young Korean adults
한국식품영양과학회 학술대회발표집
2022 .10
Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
한국축산식품학회지
2016 .01
Effect of Addition of Allomyrina dichotoma on Physicochemical Properties of Cooked Cured Pork Loin
한국식품영양과학회 학술대회발표집
2022 .10
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
한국축산식품학회지
2018 .01
Correlation of electrical conductivity and color with water loss and shear force of pork loin
Korean Journal of Agricultural Science
2024 .09
Beef, pork, and chicken cooked by roasting and boiling were quantified for texture and color using TPA and color measurement
한국식품영양과학회 학술대회발표집
2024 .10
Exploring the multifaceted factors affecting pork meat quality
한국축산학회지
2024 .09
Replacement of Pork Meat with Pork Head Meat for Frankfurters
한국축산식품학회지
2016 .01
Nutritional Compositions and Storage Stability of Freeze-Dried Beef and Pork by Different Subprimal Cuts
한국식품영양과학회 학술대회발표집
2017 .10
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
한국축산식품학회지
2015 .01
Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions
한국축산식품학회지
2018 .01
Quality Improvement of Pork Loin by Dry Aging
한국축산식품학회지
2016 .01
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