주제분류(KDC/DDC) |
음료기술
|
165
|
1
|
|
식품과 식료
|
1,506
|
8
|
|
주제어 |
chickenlegmeat
|
1
|
1
|
|
galbijjim
|
1
|
1
|
|
heatingapparatus
|
1
|
1
|
|
highhydrostaticpressure(hhp)
|
1
|
1
|
|
highhydrostaticpressureproces ...
|
1
|
1
|
|
loose-leaf
|
1
|
1
|
|
polyphenolic
|
1
|
1
|
|
pork belly meat
|
1
|
1
|
|
pork shoulder meat
|
1
|
1
|
|
stored rice
|
1
|
1
|
|
superheatedsteamcooking(shs)
|
2
|
2
|
|
instantnoodle
|
3
|
2
|
|
brokenrice
|
2
|
1
|
|
natural vegetable powder
|
2
|
1
|
|
pork liver
|
2
|
1
|
|
phase change material (pcm)
|
5
|
2
|
|
quality changes
|
7
|
2
|
|
ferricreducingantioxidantpowe ...
|
4
|
1
|
|
rice grain
|
5
|
1
|
|
shear force
|
10
|
2
|
|
rice noodle
|
12
|
2
|
|
samgyetang
|
18
|
3
|
|
seed coat
|
6
|
1
|
|
chickenbreastmeat
|
7
|
1
|
|
proanthocyanidin
|
8
|
1
|
|
marination
|
9
|
1
|
|
off flavor
|
9
|
1
|
|
theanine
|
9
|
1
|
|
adzuki bean
|
13
|
1
|
|
cooking methods
|
27
|
2
|
|
catechins
|
15
|
1
|
|
water holding capacity
|
33
|
2
|
|
superheated steam
|
22
|
1
|
|
soy milk
|
26
|
1
|
|
green tea
|
29
|
1
|
|
rice flour
|
63
|
2
|
|
saccharification
|
36
|
1
|
|
sausage
|
41
|
1
|
|
physical
|
45
|
1
|
|
lipid oxidation
|
61
|
1
|
|
sensory
|
73
|
1
|
|
quality characteristics
|
266
|
2
|
|
soybean
|
223
|
1
|
|
antioxidant activity
|
1,028
|
3
|
|
quality characteristics
|
597
|
1
|
|
anti-oxidant
|
824
|
1
|
|
계 |
|
5,223 |
69 |
|
* 주제로 분류 되지 않은 논문건수 |
|
0 |
|