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  1. Detailansicht für Treffer 1 öffnen
    UV살균과 초고압살균에 의한 당근주스의 저장성 비교 : Comparison of UV-Irradiation and High Hydrostatic Pressure Sterilization for Storage Stability of Carrot Juice
    오남석 / Nam Seok Oh ; 김민영 / Min Young Kim ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 30 (2017-10-30), Heft 5, S. 1113-1118
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  2. Detailansicht für Treffer 2 öffnen
    전남 일부 지역 대학생 손의 미생물 오염도와 위생 인식 : Prevalence of Microorganism Contamination on the Hands of University Students in Jeonnam and Hygiene Awareness
    김종명 / Jong-myeong Kim ; 정슬기 / Seul-ki Jeong ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 30 (2017-04-30), Heft 2, S. 203-210
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  3. Detailansicht für Treffer 3 öffnen
    고초균과 유산균의 혼합배양에 의한 두유 요구르트의 발효 특성 : Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria
    양밍 / Ming Yang ; 곽정순 / Jung Soon Kwak ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 26 (2013-06-30), Heft 2, S. 273-279
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  4. Detailansicht für Treffer 4 öffnen
    김치 발효 시 용기의 종류가 세균 생장에 미치는 영향 : The Effect of Container Types on the Growth of Bacteria during Kimchi Fermentation
    한국일 / Kook Il Han ; 김미정 / Mi Jung Kim ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 26 (2013-06-30), Heft 2, S. 249-257
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  5. Detailansicht für Treffer 5 öffnen
    항균 활성이 있는 유산균을 이용한 발효빵의 제조 및 품질 특성 : Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity
    박정미 / Jung Mi Park ; 이혜민 / Hye Min Lee ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 26 (2013-06-30), Heft 2, S. 199-207
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  6. Detailansicht für Treffer 6 öffnen
    쇠비름 추출물 발효액이 Campylobacter jejuni의 증식에 미치는 영향 : The Effect of Fermented Extracts of Portulaca oleracea against Campylobacter jejuni
    배지현 / Ji Hyun Bae
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 25 (2012-06-30), Heft 2, S. 291-298
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  7. Detailansicht für Treffer 7 öffnen
    대체염을 이용한 저 나트륨 김치의 발효 특성 : Fermentative Characteristics of Low-Sodium Kimchi Prepared with Salt Replacement
    유광원 / Kwang Won Yu ; 황종현 / Jong Hyun Hwang
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 24 (2011-12-30), Heft 4, S. 753-760
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  8. Detailansicht für Treffer 8 öffnen
    창난 젓갈의 숙성 과정 중 미생물 및 자기소화효소 작용에 관한 연구 : Studies on Microbial and Enzymatic Actions during the Ripening Process of Salted Alaska Pollack Tripe
    채수규 / Soo Kyu Chae
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 24 (2011-09-30), Heft 3, S. 340-349
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  9. Detailansicht für Treffer 9 öffnen
    한국형 Koumiss제조 특성에 관한 연구 : Study on the Manufacturing Properties of Korean-type Koumiss
    이종익 / Jong Ik Lee ; 송광영 / Kwang Young Song ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 24 (2011-09-30), Heft 3, S. 367-375
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  10. Detailansicht für Treffer 10 öffnen
    대장균군과 대장균의 검출을 위한 건조필름 방법의 평가 : Evaluation of Dry Rehydratable Film Method for Detection of Coliform Bacteria and Escherichia coli
    박헌국 / Heon Kuk Park
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 22 (2009-12-30), Heft 4, S. 696-700
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  11. Detailansicht für Treffer 11 öffnen
    경기 북부 일부 지역 대형 마트 유통계란에 오염된 미생물의 분리 : Identification of Microorganisms from Eggs in Hypermarket in the Northern Gyeonggi Area
    전명숙 / Myoung Sook Chun ; 홍승희 / Seung Hee Hong
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 22 (2009-09-30), Heft 3, S. 396-401
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  12. Detailansicht für Treffer 12 öffnen
    다시마 추출물이 요구르트 품질에 미치는 영향 : The Effect on the Quality of Yogurt Added Water Extracted from Sea Tangle
    정은자 / Eun Ja Jeong ; 방병호 / Byung Ho Bang
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 16 (2003-03-30), Heft 1, S. 66-71
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  13. Detailansicht für Treffer 13 öffnen
    매실(Prunus mume) 착즙액이 Yoghurt Starter의 산생성 및 증식에 미치는 영향 : Originals : The Effect of Maesil(Prunus mume) Extract on the Acid Production and Growth of Yoghurt Starter
    이은희 / Eun Hee Lee ; 남은숙 / Eun Sook Nam ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 15 (2002-03-30), Heft 1, S. 42-49
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  14. Detailansicht für Treffer 14 öffnen
    흑염소 추출액 제품에서 품질 지표의 도출에 관한 연구 : Establishment of Quality Index on the Black - goat Meat Extracts
    길복임 / Bog Im Gil ; 송효남 / Hwo Nam Song
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 14 (2001-08-01), Heft 4, S. 322-328
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  15. Detailansicht für Treffer 15 öffnen
    에탄올의 농도가 계피가 향기성분 용출에 미치는 영향 : Effect of Ethanol Concentration on Extraction of Volatile Components in Cinnamon
    김나미 / Na Mi Kim ; 김영희 / Young Hoi Kim
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 13 (2000-02-01), Heft 1, S. 45-52
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  16. Detailansicht für Treffer 16 öffnen
    자색고구마 첨가 요구르트의 제조 및 특성 : Preparation of Yogurt from Milk Added with Purple Sweet Potato
    전승호 / Seung Ho Chun ; 이상욱 / Sang Uk Lee ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 13 (2000-02-01), Heft 1, S. 71-77
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  17. Detailansicht für Treffer 17 öffnen
    전통 누룩미생물들로 제조한 개량누룩의 특성 : Characteristics of a Modified Nuruk Made by Inoculation of Traditional Nuruk Microorganisms
    소명환 / Myung Hwan So
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 12 (1999-06-01), Heft 3, S. 219-225
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  18. Detailansicht für Treffer 18 öffnen
    새고막 통조림 변색방지 및 저장 중 품질변화 : Prevention of Discoloration and Storage Stability in Canned Ark Shell
    배태진 / Tae Jin Bae ; 김귀식 / Kui Shik Kim
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 11 (1998-04-01), Heft 2, S. 243-248
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  19. Detailansicht für Treffer 19 öffnen
    해동어육의 저온저장중 선도 변화 : Changes in the Freshness of Frozen - thawed Fish Fillet during Cold Storage
    박찬성 / Chan Sung Park ; 최경호 / Kyung Ho Choi
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 10 (1997-12-01), Heft 4, S. 553-558
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  20. Detailansicht für Treffer 20 öffnen
    살균조건에 따른 과채혼합주스의 저장 중 성분변화 : Changes in Chemical Compositions of Fruit - Vegetable Mixed Juice Sterilized at Various Conditions During Storage
    홍희도 / Hee Do Hong ; 김경탁 / Kyung Tack Kim ; et al.
    In: 한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION, Jg. 9 (1996-09-01), Heft 3, S. 314-318
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