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3D Printing Technology : Food Tech Analysis
3D 프린팅 기술: 푸드테크 분석
Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi
김유리, 윤현정, 김범근, 최희돈, 최윤상
Resour Sci Res 2022;4(1):1-11. https://doi.org/10.52346/rsr.2022.4.1.1
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A Study on the Viscosity of Senior-Friendly Foods for Quality Standards
고령친화식품의 점도 특성 조사를 통한 품질기준 세분화
Da-Sol Jung, Hyung-Youn Choi, Sunhyun Park, Jong-Chan Kim
정다솔, 최형윤, 박선현, 김종찬
Resour Sci Res 2023;5(1):1-15. https://doi.org/10.52346/rsr.2023.5.1.1
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Regulation of Adipocyte Differentiation by Reversine in 3T3-L1 Cells
Reversine에 의한 3T3-L1 지방세포의 분화조절
Yohan Kim, Byeong Seok Choi, Yang Soo Moon
김요한, 최병석, 문양수
Resour Sci Res 2023;5(2):131-141. https://doi.org/10.52346/rsr.2023.5.2.131
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Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu
풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성
Hye-Yoon Yi, Ju Gyeong Seo, Si Eun Jeong, Ji-Yeon Chun
이혜윤, 서주경, 정시은, 천지연
Resour Sci Res 2021;3(2):90-100. https://doi.org/10.52346/rsr.2021.3.2.90
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Comparison of Nutritional Composition and Texture among Livers from Rabbit, Pig, and Hanwoo (Korean Cattle)
토끼, 돼지 및 한우 간의 영양성분 및 조직감 비교
Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang
이정아, 정숙한, 설국환, 김현욱, 조수현, 강선문
Resour Sci Res 2022;4(1):38-47. https://doi.org/10.52346/rsr.2022.4.1.38
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Optimization of Mixing Ratio between Allulose and Sorbitol for Producing Sugar–Free Chicken Breast Jerky
무설탕 닭가슴살 육포 제조를 위한 알룰로스와 솔비톨 혼합 비율 최적화
Na-Eun Yang, Jun Hwang, Woo-Young Son, Dae-Nyeon Kim, Sun Gu Kang, Hyun-Wook Kim
양나은, 황준, 손우영, 김대년, 강선구, 김현욱
Resour Sci Res 2024;6(1):59-68. https://doi.org/10.52346/rsr.2024.6.1.59
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Effect of Electrical and Carbon Dioxide Stunning on Stress and Physicochemical Characteristics of Loin in LYD Pigs
CO2가스 실신이 돼지의 이화학적 특성과 스트레스에 미치는 영향
Hyoun Wook Kim, Dong-Heon Song, Jeong-Ah Lee, Dong-Kyun Kim, Pil-Nam Seong, Joong-Hwan Jeon
김현욱, 송동헌, 이정아, 김동균, 성필남, 전중환
Resour Sci Res 2024;6(1):39-47. https://doi.org/10.52346/rsr.2024.6.1.39
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