주제분류(KDC/DDC) |
축산
|
1,852
|
10
|
|
주제어 |
Chicken Soup
|
1
|
1
|
|
Dark-Firm-Dry
|
1
|
1
|
|
Hanhyup-3-ho
|
1
|
1
|
|
High Pressure Processing
|
2
|
2
|
|
Hyline White
|
1
|
1
|
|
Inosinic Acid
|
2
|
2
|
|
Iron Content
|
1
|
1
|
|
Low-grade Beef
|
1
|
1
|
|
${\alpha}$-Tocopherol
|
2
|
1
|
|
Antioxidant Enzyme Activity
|
2
|
1
|
|
Consumer Acceptance
|
4
|
2
|
|
Core Temperature
|
2
|
1
|
|
Emulsion Stability
|
2
|
1
|
|
Normative commitment Brand e ...
|
2
|
1
|
|
Spent Layer Meat
|
2
|
1
|
|
Sustainable luxury purchase
|
2
|
1
|
|
Fat Replacer
|
3
|
1
|
|
flaxseedoil
|
3
|
1
|
|
Cooking Method
|
4
|
1
|
|
oil/water emulsion
|
4
|
1
|
|
ross
|
4
|
1
|
|
Aroma
|
14
|
3
|
|
canolaoil
|
6
|
1
|
|
meat emulsion
|
6
|
1
|
|
product diversification
|
6
|
1
|
|
response surface
|
8
|
1
|
|
Lipid Oxidation
|
17
|
2
|
|
Volatile
|
10
|
1
|
|
Hanwoo Steers
|
12
|
1
|
|
Korean Native Chicken
|
13
|
1
|
|
canola oil
|
13
|
1
|
|
fattyacidprofile
|
13
|
1
|
|
perilla oil
|
13
|
1
|
|
Physicochemical Properties
|
14
|
1
|
|
chikso
|
14
|
1
|
|
beef
|
60
|
3
|
|
tenderness
|
23
|
1
|
|
Methionine
|
24
|
1
|
|
lysine
|
27
|
1
|
|
시설물
|
29
|
1
|
|
Meat Quality
|
119
|
2
|
|
hanwoo
|
307
|
2
|
|
oxidation
|
177
|
1
|
|
문화재
|
196
|
1
|
|
지진
|
247
|
1
|
|
Color
|
303
|
1
|
|
재난관리
|
299
|
1
|
|
Aging
|
615
|
1
|
|
계 |
|
4,483 |
68 |
|
* 주제로 분류 되지 않은 논문건수 |
|
0 |
|