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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
한국축산식품학회지
2015 .01
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat
Food science of animal resources
2019 .01
Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
한국축산식품학회지
2018 .01
Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
Food science of animal resources
2019 .01
A Study on the Physicochemical Properties of Okra according to Cooking Method
한국식품영양과학회 학술대회발표집
2021 .10
Effects of Cooking Temperature and Time on Textural Properties and Protein Denaturation of Sous-vide Treated Beef
한국식품영양과학회 학술대회발표집
2017 .10
Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method
한국식품영양과학회 학술대회발표집
2017 .10
Exploring the Technological Potential of Sous-Vide Pro- cessing for the Production of High-Moisture Textured Soy Protein
한국식품영양과학회 학술대회발표집
2023 .10
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
한국축산식품학회지
2015 .01
Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Food science of animal resources
2019 .01
Sous-vide가열과 열탕가열 조건에 따른 콩나물 머리와 줄기의 조직감 변화에 관한 연구
Journal of applied biological chemistry
2018 .01
Enhancing Tenderness of Chikso Beef Rump for the Elderly through Ficin and Sous-vide Cooking
한국식품영양과학회 학술대회발표집
2023 .10
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Food science of animal resources
2019 .01
Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality
Food science of animal resources
2019 .01
증균배지에서의 Listeria Interspecies의 경쟁생육 비교
한국식품위생안전성학회지
2018 .01
Quantitative Microbial Risk Assessment of Listeria monocytogenes in Rice Balls
한국식품영양과학회 학술대회발표집
2018 .10
Comparison of Cultural Method of Listeria monocytogenes in Salad, Salmon and Sashimi
한국식품영양과학회 학술대회발표집
2021 .10
중소규모 생산업체의 수비드 제품 생산을 위한 공정 및 안전성 분석: 한국 HMR 시장 중심으로
한국식품과학회지
2020 .02
넙치(Paralichthys olivaceus)스테이크제품의 제조 및 품질특성
수산해양교육연구
2015 .02
Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk
한국축산식품학회지
2017 .01
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