1 |
Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom Powders
/
[
Jeong, C.H.;Shim, K.H.
] /
J. Korean Soc Food Sci Nutr.
DOI
|
2 |
Effect of Addition of Various Mesh Sifted Powders from Safflower Seed on Quality Characteristic of Yangeng
/
[
Kim, J.H.;Park, J.H.;Park, S.D.;Kim, J.K.;Kang, W.W.;Moon, K.D.
] /
Korean J. Food Preservation
|
3 |
Present Status of Research on Tricholoma matsutake (S.Ito et Imai) Sing
/
[
Cha, Dong-Yule
] /
Kor. J. Mycol.
|
4 |
Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin
/
[
Jung, Bok-Mi
] /
Korean J. Soc. Food Cookery SCI
|
5 |
사람을 위한 생활과 영양관리
/
[
이정실(외)
] /
|
6 |
official Methods of Analysis
/
[
AOAC
] /
|
7 |
Texture profile analysis
/
[
Bourne, M.C.
] /
J. Food Technol.
|
8 |
중국 농산물 수입 적정관리를 위한TSG제도 활용방안
/
[
원용규(외)
] /
|
9 |
Studies on the volatile aroma components of Edible mushroom (Tricholoma matsutake) of Korea
/
[
Ahn, J.S.;Lee, K.H.
] /
J. Korean Coc. Food Nutr.
|
10 |
Studies on quality changes of ready-prepared conger eel products adding ginseng and pinemushroom during storage and sterilization
/
[
Ki, H.Y.;Lim, Y.I.
] /
Korean J. Soc. Food Cookery, SCI
|
11 |
자랑스런 민족음식, 북한의 요리
/
[
최필승
] /
|
12 |
Quality Characteristics of Yanggeng Prepared by Different Ratio of Pumpkin
/
[
Choe, E.M.;Jeong, B.M.
] /
Korean J. Soc. Food Cookery SCI
|
13 |
Studies on the Rheological Properties of Yangeng ; Part 1. Viscoelastic Properties of Yangeng
/
[
Pyun, Y.R.;Yu, J.H.;Jeon, I.S.
] /
Korean J. Food Sci, Technol.
|
14 |
Instrumental and Sensory Characteristics of Yanggaeng Mixed with Kidney Bean Sediment
/
[
Park, S.H.;Cho, E.J.
] /
Korean J. Dietry Culture
|
15 |
Aroma Characteristics of Tricholoma matsutake Mushrooms Collected from Eleven Major Sites in Korea
/
[
Cho, D.H.;Lee, K.J.;Han, S.H.
] /
Jour. Korean For. Coc
|
16 |
Effect of Mushroom (Lentinus Tuber-Regium) Powder on the Bread Making Properties of Wheat Flour
/
[
Lee, M.J.;Gyeong, G.H.;Jang, H.G.
] /
KOREAN J. FOOD SCI. Technol.
|
17 |
Characteristics of Quality and Volatile Flavor Compounds in Raw and Frozen Pine-mushroom (Tricholoma matsutake)
/
[
Ku, K.H.;Cho, M.H.;Park, W.S.
] /
Korean J. Food Sci. Technol.
|
18 |
Changes in Organoleptic Properties of Chinese Cabbage Kimchi Adding Pinemushroom during Storage
/
[
Lee, G.D.;Lee, M.H.;Son, K.J.;Yoon, S.R.;Kim, J.S.;Kwon, J.H.
] /
Korean Journal of Food Preservation
|