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Comparative Analysis of Thermal, Acid, and UV-C treatments on the Shelf-Life and Quality of Salted Kimchi Cabbage
한국식품영양과학회 학술대회발표집
2023 .10
Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations
한국식품영양과학회 학술대회발표집
2016 .10
김치산업의 현황과 발전 방향
식품과학과 산업
2020 .06
Extending the Shelf life of Kimchi with Lactic Acid Bacteria as a Starter Culture
한국식품영양과학회 학술대회발표집
2015 .08
절임배추 및 김치 양념의 저장기간 중 품질 특성 변화
Food Science and Preservation
2016 .08
Application of Pallet-Unit Storage System to Improve the Shelf Life of Chinese Cabbages for Kimchi Production
한국식품영양과학회 학술대회발표집
2018 .10
Quality Characteristics of Kimchi according to Garlic contents
한국식품영양과학회 학술대회발표집
2015 .08
Effect of Starter and Green Tea Powder on Fermentation Quality of Low-sodium Kimchi
한국식품영양과학회 학술대회발표집
2019 .10
Fermentation Characteristics of Kimchi added with Oyster Hydrolysate Powder
한국식품영양과학회 학술대회발표집
2019 .10
Quality Analyses of Kimchi Prepared with Different Salt Type and Concentration
한국식품영양과학회 학술대회발표집
2016 .10
Quality Characteristics of Salted Kimchi Cabbage Prepared with Fall Kimchi Cabbage Cultivars
한국식품영양과학회 학술대회발표집
2015 .08
Evaluation of Sensory Profile of Milk Analogs Containing Clove Oil: A Preliminary Study
Journal of Dairy Science and Biotechnology
2023 .03
The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
한국축산식품학회지
2017 .01
Production System Effects on the Shelf-life Related Quality in Tomato Fruits
한국원예학회 학술발표요지
2023 .05
Quality properties of Commercial Kimchi in Beijing, China
한국식품영양과학회 학술대회발표집
2016 .10
Enhancing Food Quality of Chinese Cabbage Kimchi by Adding Oyster Shell Powder
한국수산과학회 양식분과 학술대회
2015 .10
Sodium Reduction Trend of Kimchi
한국식품영양과학회 학술대회발표집
2019 .10
Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study
Journal of Dairy Science and Biotechnology
2020 .01
Kimchi, the Role in Atherosclerosis
한국식품영양과학회 학술대회발표집
2015 .08
Effects of Kimchi Juice Extracted from Fresh or Ripened Cabbage Kimchi on the Decomposition of Pesticide
한국식품영양과학회 학술대회발표집
2015 .08
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