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Changing consumer beef consumption and perception
Korean Journal of Agricultural Science
2023 .03
A Study on Selection of Quality Indicators for Monitoring Freshness of Paprika (Yellow Line) during the Distribution
한국식품영양과학회 학술대회발표집
2023 .10
단체급식소 쇠고기 이용 실태 및 영양사의 쇠고기 품질에 대한 인식
대한영양사협회 학술지
2017 .01
Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements
한국축산식품학회지
2015 .01
Determination of Indicators for Dry Aged Beef Quality
Food science of animal resources
2019 .01
Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions
산업식품공학
2015 .01
Hygienic Characterization of Three Kinds of Meal-Kit Purchased by On- and Off-Line
한국식품영양과학회 학술대회발표집
2020 .10
Analysis beef consumption using SUR
Korean Journal of Agricultural Science
2020 .06
Quality characteristics of the enhanced beef using winter mushroom juice
한국축산학회지
2020 .01
Factors affecting consumers’ preferences for US beef
Korean Journal of Agricultural Science
2018 .12
밀키트(Meal-Kit) 제품 선택속성에 대한 중요도-만족도분석
한국식품영양과학회 학술대회발표집
2019 .10
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
한국축산식품학회지
2016 .01
The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
한국축산식품학회지
2018 .01
A Study on the Freshness Prediction Model of White Rice
한국식품영양과학회 학술대회발표집
2022 .10
Health Implications of Beef Intramuscular Fat Consumption
한국축산식품학회지
2016 .01
Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease
한국축산식품학회지
2016 .01
Quality characteristics in the storage of vacuum packed oyster mushrooms for meal kits
한국식품영양과학회 학술대회발표집
2022 .10
Quality Characteristics of Rice-based Home Meal Replacement Products by Microwave Cooking
한국식품영양과학회 학술대회발표집
2022 .10
Comparison of Quality Property and Functionality among Beef Jerky made from Hanwoo, Australian and New Zealand beef
한국식품영양과학회 학술대회발표집
2015 .08
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
한국축산식품학회지
2017 .01
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