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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham
한국축산식품학회지
2017 .01
Quality Improvement of Pork Loin by Dry Aging
한국축산식품학회지
2016 .01
Effect of Various Types of Starters on Dry-Cured Pork Ham
한국식품영양과학회 학술대회발표집
2022 .10
Effects of the Nitrate-reducing Bacteria and Incubation Time on the Physicochemical Properties of Naturally Cured Pork Loin Hams
한국식품영양과학회 학술대회발표집
2023 .10
Improving the Water Solubility and Anti-inflammatory Effect of Taheebo Extract by Different Nanoencapsulation Techniques
한국식품영양과학회 학술대회발표집
2021 .10
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Food science of animal resources
2019 .01
국내 순종 돼지의 품종별 등심의 품질특성 비교
동물생명과학연구
2018 .06
Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
한국축산학회지
2019 .01
Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham
한국축산식품학회지
2015 .01
Correlation of electrical conductivity and color with water loss and shear force of pork loin
Korean Journal of Agricultural Science
2024 .09
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
한국축산식품학회지
2017 .01
Comparison of Physicochemical Properties between Standard and Sow Pork
한국축산식품학회지
2018 .01
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food science of animal resources
2019 .01
Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
한국축산식품학회지
2017 .01
Analysis on difference of consumer’s evaluation on visual features of pork cuts
한국축산학회지
2021 .01
Survey of Naturally Cured Commercial Hams on the Market in Korea
한국식품영양과학회 학술대회발표집
2022 .10
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
한국축산식품학회지
2017 .01
저식염 돈육 등심 햄 제조를 위한 온도체 등심의 이용과 급속 냉동 효과
한국식품영양과학회지
2021 .06
Quality comparison between imported hams from black and white pigs available in the market
Korean Journal of Agricultural Science
2018 .12
Changes in Sensory Compounds during Dry Aging of Pork Cuts
Food science of animal resources
2019 .01
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