α-Lipoic acid의 희석용매, 처리농도, 처리시간에 따른 3T3-L1 지방세포 성장에 미치는 영향
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 464, doi. 10.7318/KJFC/2018.33.5.464
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- Article
Works matching IS 12257060 AND DT 2018 AND VI 32 AND IP 5
Results: 8
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2
식재료 표준화 체계에 대한 학교 급식 영양(교)사 인식 조사.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 437, doi. 10.7318/KJFC/2018.33.5.437
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- Article
3
히비스커스 분말을 첨가한 쌀쿠키의 품질특성과 항산화능.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 451, doi. 10.7318/KJFC/2018.33.5.451
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- Article
4
복숭아 젤리의 품질에 혼합 겔화제 첨가량이 미치는 영향.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 458, doi. 10.7318/KJFC/2018.33.5.458
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- Article
5
꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 444, doi. 10.7318/KJFC/2018.33.5.444
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- Article
6
Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 426, doi. 10.7318/KJFC/2018.33.5.426
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- Article
7
단체급식소에서 적용 가능한 저나트륨 식단 개발.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 411, doi. 10.7318/KJFC/2018.33.5.411
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- Article
8
시즈닝에 따른 아동용 고단백 스낵의 구매행동 및 소비자 기호도 연구.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 403, doi. 10.7318/KJFC/2018.33.5.403
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- Article