14 results on '"Choi, Soo-Keun"'
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2. Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)
3. Preferences and Purchase Intention of Tenebrio molitor (Mealworm) according to Cooking Method
4. Quality Characteristics of Pasta with addition of Mealworm(Tenebrio molitor)
5. A Study on the Quality Characteristics of Brown Sauce by the Addition of Red Yeast Rice Powder Roux
6. Quality and Sensory Characteristics of Low-salt Fermented King Mushroom(Jjangachi) Added with Different Amounts of Soy Sauce
7. Sensory Characteristics of Soybean Paste(Doenjang) Tteokbkki Sauce with Chines Sauce
8. The Quality Characteristics of Chicken Stock Containing Various Amounts of Tomato
9. Quality Characteristics of Bulgogi Seasoning Sauce Prepared with Angelica gigas Nakai Extract and Salted Liquid of Prunus mume
10. A Study on the Optimization of Rice Pasta with Addition of Mulberry Leaf Powder
11. Quality Characteristics of Rice Dasik Made with Yam(Dioscorea japonica) Powder
12. Quality Characteristics of Tarakjuk added with Ginseng(Panax ginseng C. A. Meyer)
13. Physiological and Sensory Characteristics of Demi-glace Sauce with Roux
14. Quality Characteristics of Fish, Crab and Red-Crab Stock Prepared by High Pressure Extract Method
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