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๐Ÿ‡บ๐Ÿ‡ฆย ย  make metadata, not war

    5 research outputs found

    Quality Characteristics of Bulgogi Gochujang Sauce Seasoned with Red Ginseng Tail Root Extract Powder

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    'Korea Food Service Association'
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    valuation of Nutritive Value of Soybean Oligopeptide added with Methionine and Threonine

    Author
    Publication venue
    'Korea Food Service Association'
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    Physicochemical Characteristics of Traditional Glutinous Rice Gochujang

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    Publication venue
    'Korea Food Service Association'
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    ๋‘๋ถ€ ๋ฐ”๋ฐ”๋ฃจ์•„์— ๋Œ€ํ•œ ์ดˆ๋“ฑํ•™์ƒ์˜ ๊ธฐํ˜ธ๋„ ์กฐ์‚ฌ

    Author
    Publication venue
    'Korea Food Service Association'
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    Korean Traditional Seasoning Dried Soybean Paste Powder Prepared by Different Air Drying Temperatures

    Author
    Publication venue
    'Culinary Society of Korea'
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