김 중기 수급전망모형 「Gim-MFoS」 구축 연구

허수진

[KMI] 연구보고서

2020 .12

Suggestion of Criteria for Korean Standards (KS) Based on Quality Analysis of Cheeses in Korea: A Comparison with Global Standards

Subin Jang ,  Heeyoung Lee

한국식품영양과학회 학술대회발표집

2024 .10

Study on Paper Drying Rate Based on Lattice Boltzmann Method

Yan Yan ,  Pan Jiangli ,  Dong Jixian 외 1명

펄프·종이기술

2022 .02

Roasting optimization of Seasoned Gim with Concentrated Octopus-Cooked Liquid Using Response Surface Methodology

Do Youb Kim ,  Sang In Kang ,  In Seong Yoon 외 6명

한국수산과학회 양식분과 학술대회

2019 .05

Value and Standards/Specifications of Food

Cho-il Kim

한국식품영양과학회 학술대회발표집

2015 .08

건조방법을 달리한 늙은 호박의 품질 특성 및 항산화 효과

허유정 ,  안정희 ,  김경지 외 3명

한국식품영양학회지

2018 .01

Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Ha-Sook Chung ,  Jun Ho Lee

Preventive Nutrition and Food Science

2015 .06

Quality characteristics of dried spinach according to drying conditions

Gwang-Ho Jeong ,  Song-Yi Han ,  Seong-Sik Min 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

The preparation of dried mullets using traditional maritime culture drying techniques, and their quality assessment by the biochemical investigation

Kang Ho Ko ,  Min Seouk Jung ,  Jong Won Han 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Nutritional Characteristics of Seasoned Gim with Concentrated Seasoned Octopus-Cooked Liquid

Sang In Kang ,  Do Youb Kim ,  Jang Woo Cha 외 4명

한국수산과학회 양식분과 학술대회

2019 .05

당 삼투액을 달리한 삼투건조가 망고의 열풍건조에 미치는 영향

오현빈 ,  조용식 ,  심현정 외 3명

한국식품영양학회지

2022 .12

Quality characteristics of lotus root (Nelumbo nucifera G.) with osmotic treatment depending on drying methods

MinSeok Choi ,  KwangSup Youn

Food Science and Preservation

2025 .02

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Choi ,  Yun-Sang ,  Ku 외 11명

한국축산식품학회지

2015 .01

열풍건조 시의 건조 온도와 입경에 따른 콩(Glycine max)의 건조 특성

박현우 ,  한원영 ,  윤원병

한국식품영양과학회지

2015 .11

Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang

Seung Min Pa ,  k ,  Jisun Oh 외 2명

Preventive Nutrition and Food Science

2018 .06

수입식품 부적합정보 및 글로벌식품 위해정보를 활용한 우리나라 수입식품 안전관리 방안

백서준 ,  정인권 ,  이병곤 외 4명

산업식품공학

2023 .05

Revolution of Dead-Cell: Production of New Generation by Intracytoplasmic Dried-Sperm Injection in Mammal

Kim ,  Duk-Im ,  Kim 외 3명

한국동물번식학회지

2015 .01

Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process

Dong-Jin Lee ,  Jung-Ah Han ,  Seung-Taik Lim

한국식품과학회지

2016 .02

다양한 건조방법에 따른 블랙베리 분말의 품질 특성

최소라 ,  송은주 ,  송연은 외 6명

한국식품영양학회지

2017 .06

Drying characteristics of lotus root under microwave and hot-air combination drying

Sung Yong Joe ,  Jun Hwi So ,  Seung Hyun Lee

Korean Journal of Agricultural Science

2020 .09