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중국인의 삼계탕에 대한 인지도 및 관능적 특성
한국식품영양학회지
2016 .06
Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang
한국축산식품학회지
2015 .01
The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
Preventive Nutrition and Food Science
2015 .03
Development of a Rapid Check Method for Sterilization of Retort Food
한국식품영양과학회 학술대회발표집
2024 .10
Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values
한국축산학회지
2020 .01
레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향
산업식품공학
2016 .01
삼계탕 가공기술 동향분석과 시장 예측 전망
축산식품과학과 산업
2018 .01
Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth
Food science of animal resources
2019 .01
Processing and Keeping Quality of Retort Pouched Seasoned Baby Clam
한국수산과학회 양식분과 학술대회
2017 .05
Anti-oxidant Activities and Anti-aging Activities of Boiled Soup Extracted from Samgyetang Materials as affected by different types of Enzyme
한국식품영양과학회 학술대회발표집
2018 .10
The Effect of Bone Regeneration on the Enzymatic Hydrolysis Characteristics of Boiled Soup Extracted from Samgyetang Materials as Affected by Different Types of Enzyme
한국식품영양과학회 학술대회발표집
2017 .10
Detoxification Effect, Enzymatic Hydrolysis Characteristics and Antioxidant Activities of Boiled Soup Extracted from Samgyetang Materials as Affected by Different Types of Enzyme
한국식품영양과학회 학술대회발표집
2017 .10
Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces
Applied Biological Chemistry
2015 .01
Anti-Stress and Anti-Oxidant Effects of Boiled Soup Extracted from Samgyetang Materials as affected by different types of Enzyme in the Immobilization Stress Model
한국식품영양과학회 학술대회발표집
2018 .10
Evaluation of Sodium Intake According to Nutrition Education and Nutrition Label Use: Korea National Health and Nutrition Examination Survey 2018
한국식품영양과학회 학술대회발표집
2020 .10
Determination of Quality Characteristics and Estimation of the Shelf-Life of Retorted Rice Cake Formulated with Konjac Glucomannan and Milk
한국식품영양과학회 학술대회발표집
2015 .08
Untact Nutrition Service in National Projects: Focusing on the Nutrition Plus
한국식품영양과학회 학술대회발표집
2022 .10
Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang
한국축산식품학회지
2017 .01
Application of retort as a cooking technology for abalone porridge using response surface methodology
한국수산과학회 양식분과 학술대회
2021 .04
개체동결 굴(Crassostrea gigas)을 이용한 레토르트파우치 굴국의 제조 및 품질특성
한국수산과학회지
2016 .12
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