Chemical and Sensory Characteristics of Boiled Soup Extracted from Crossbred Ogol Chicken as Affected by the Level of Flavourzyme |
채현석
(농촌진흥청 축산기술연구소)
유영모 (농촌진흥청 축산기술연구소) 안종남 (농촌지능청 축산기술연구소) 조수현 (농촌진흥청 축산기술연구소) 박범영 (농촌진흥청 축산기술연구소) 이종문 (농촌진흥청 축산기술연구소) 김용곤 (농촌진흥청 축산기술연구소) 윤상기 (농촌진흥청 축산기술연구소) 최양일 (충북대학교 축산학과) |
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調味ゐの科學と發達.高田享平ら
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Physicochemical and functional properties of protein hydrolysates in nutritional products
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Composition in amino acid changes in protein, mineral during srorage of black goat extract
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과학기술학회마을 |
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SAS/STAT user's guide
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Nutritional value of Korean native black goat meat and meat-bone extract
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Offical Methods of Analysis(15th ed)
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Market tendency and development of physiological active peptide
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Physiological function of collagen peptides
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Quality Stability of High Pressure Boiled Extract of Ogol Chicken during Storage Periods
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Healthful foods with gelatin
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蛋白分解物の 機能性と るの利用
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Application and development of protein sources
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Evaluation of inosinic acid and free amino acid as tasting substance in the katsuobushi stock
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DOI |
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Proteins
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Jungbo Dongebogam
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