1 |
The Effects of Emulsion-type Sausages Containing Mulberry Leaf and Persimmon Leaf Powder on Lipid Oxidation, Nitrite, VBN and Fatty Acid Composition
/ [;;;;;;;;] / Food Science of Animal Resources
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2 |
Studies on Storage Characteristics of Tofu with Herb
/ [Jeon, Mi-Kyung;Kim, Mee-Ra;] / Korean journal of food and cookery science
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3 |
Quality Characteristics of Tofu Prepared with Various Concentrations of Commercial Chungkukjang Powder
/ [An, Sang-Hee;Lee, Shin-Ho;Park, Geum-Soon;] / Korean journal of food and cookery science
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4 |
Effect of Red Ginseng Extract on Storage and Antioxidant Activity of Tofu
/ [Lee, Jung-Suk;Kim, Gyo-Nam;Jang, Hae-Dong;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Physicochemical Quality Characteristics of Tofu Prepared with Mesangi(Capsosiphon Fulvescens) Powder
/ [Jung, Bok-Mi;Shin, Tai-Sun;Kim, Du-Woon;Chong, Kyu-Wha;] / Korean journal of food and cookery science
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6 |
A Study on Recognition and Using behavior for Tofu(Soybean Curd)
/ [Park, Geum-Soon;Park, Eo-Jin;Kim, Soo-Yeun;Chung, Hyun-Chae;] / Journal of the Korean Society of Food Culture
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7 |
Quality Characteristics of Colored Soybean Curd Containing Paprika (Capsicum annuum L.)
/ [Jeon, Eun-Raye;Jung, Lan-Hee;] / Food Science and Biotechnology
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8 |
Quality Characteristics of Soybean Curd prepared with the Addition of Yellow Paprika Juice
/ [Park, Bock-Hee;Jeon, Eun-Raye;] / Korean journal of food and cookery science
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9 |
Quality Characteristics of Soybean Curd With Omija Extract
/ [Kim, Jwa-Suk;Choi, Sun-Young;] / The Korean Journal of Food And Nutrition
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10 |
Physicochemical Quality Characteristics of Tofu Prepared with Turmeric(Curcuma aromatica Salab.)
/ [Min, Young-Hee;Kim, Ji-Young;Park, La-Young;Lee, Shin-Ho;Park, Geum-Soon;] / Korean journal of food and cookery science
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11 |
A Study on the Quality Characteristics of Soybean Curd Prepared with the Addition of Opuntia humifusa Fruit
/ [Song, Jae-Hyoung;Park, Jang-Soon;No, Young-Ju;Choi, Hwa-Jung;] / The Korean Journal of Food And Nutrition
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12 |
Quality Characteristics of Mugwort-Tofu with Various Salts
/ [Baik, Yong-Kyoo;Kim, Sung-Hun;Park, In-Shik;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Improvement in the Storage Quality for of Steamed Chicken Processed by a Sous-vide Cook-Chill System - Focused on Addition of Oregano-Allspice and Ascorbic acid -
/ [Kim, Heh-Young;Bae, Ji-Won;] / Korean journal of food and cookery science
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14 |
Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder
/ [Park, Bock-Hee;Cho1, Hee-Sook;Jeon, Eun-Raye;Kim, Sung-Doo;Koh, Kyeong-Mi;] / Journal of the Korean Society of Food Culture
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15 |
Physicochemical Characteristics of the Tofu (Soybean Curd) Added Sorghum (Sorghum bicolor L. Moench) Powder
/ [Woo, Koan-Sik;Ko, Jee-Yeon;Seo, Myung-Chul;Song, Seuk-Bo;Oh, Byeong-Geun;Lee, Jae-Saeng;Kang, Jong-Rae;Nam, Min-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Physicochemical and Sensory Characteristics of Tofu Prepared with Lotus Root Powder
/ [Park, Bock-Hee;Kim, Sung-Doo;Jeon, Eun-Raye;Cho, Hee-Sook;] / Journal of the East Asian Society of Dietary Life
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17 |
Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia
/ [Lee, Sang-Won;Kang, Jong-Woo;Kim, Jae-Yong;Park, Kyung-Wuk;Park, Seok-Kyu;Joo, Ok-Soo;Yee, Sung-Tae;Seo, Kwon-Il;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Characteristics of Tofu (Soybean Curd) Quality Mixed with Enteromorpha intenstinalis Powder
/ [Chung, Dong-Ok;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Quality and Antioxidant Characteristics of Soft Tofu Supplemented with Red Ginseng Extract during Storage
/ [Choi, Goo-Hee;Kim, Kyu-Chun;Lee, Kyung-Haeng;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Quality Characteristics of Tofu Prepared with Spirulina
/ [Kim, Hyo-Jin;Lee, Jee-Yeon;Lee, Seung-Hee;Lee, Kun-Jong;Kim, Mee-Ree;] / Korean journal of food and cookery science
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21 |
Physicochemical Properties of Soybean Leaf by Cultivar and Development of Soybean Curd Prepared with Soybean Leaf Powder
/ [Kim, Min-Kyoung;Lee, Seul;Hwang, In-Kyeong;] / Korean journal of food and cookery science
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22 |
Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder
/ [Lee, Yun-Rae;Chung, Hun-Sik;Seong, Jong-Hwan;Moon, Kwang-Deog;] / Food Science and Preservation
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23 |
Quality Characteristics of Tofu Added with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
/ [Park, In-Duck;] / Journal of the Korean Society of Food Culture
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24 |
Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicornia herbacea L.)
/ [Shin, Mi Kyung;Kim, Myung Hee;Hong, Geum Ju;] / Korean journal of food and cookery science
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25 |
Quality characteristics of tofu prepared with Lagocephalus lunaris powder
/ [Yoo, Ji-Young;Cho, Hee-Sook;Park, Bock-Hee;] / Food Science and Preservation
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26 |
Quality Characteristics of Tofu Added Ligularia fischeri Powder
/ [Park, Bock-Hee;Kim, Mi;Jeon, Eun-Raye;] / Journal of the Korean Society of Food Culture
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27 |
Changes of Antioxidant Activities of Soft Tofu Manufactured with Red Ginseng Extract during Storage
/ [Hwang, Jong-Hyun;Lee, Kyung-Haeng;] / The Korean Journal of Food And Nutrition
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28 |
Quality Characteristics of Tofu Prepared with Boehmeria nivea Powder
/ [Park, Yoo-Mi;Cho, Hee-Sook;Park, Bock-Hee;] / Journal of the East Asian Society of Dietary Life
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29 |
The quality and sensory characteristics of tofu with various levels of black garlic extract
/ [Sim, Hye-Jin;Hwang, Cho-Rong;Kang, Min-Jung;Kim, Gyeong-Min;Shin, Jung-Hye;] / Food Science and Preservation
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