74 research outputs found
Bacillus thuringiensis์์ ๋ถ๋ฆฌ๋ ์๋ก์ด ๋ ์๋จ๋ฐฑ์ง ์ ์ ์ ๋ฐ ํฌ์ํ์ฑ ์กฐ์ ์ ์ ์์ ๊ดํ ์ฐ๊ตฌ
No full textThesis (doctoral)--์์ธ๋ํ๊ต ๋ํ์ :์๋ช
๊ณผํ๋ถ,2001.Docto
A Study on the Quality of Demi-glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine
No full textThe Investigation about 5 Kinds of Mother Sauce Study on Western Cuisine-Focused on Former Domestic Study
No full textQuality Characteristics of Modified Green Gochujang Prepared with Chengyang Pepper Powder and Roasted Soy Powder
No full textQuality Characteristics of Modified Green Gochujang Prepared with Chengyang Pepper Powder and Roasted Soy Powder
No full textA Study on the Quality Characteristics of Brown Sauce by the Addition of Red Yeast Rice Powder Roux
No full text
A Study on Recognition of Korean Cook Chef and Korean Food Globalization of Culinary Students
No full text- โฆ
