서울대학교 빅데이터 지식정보플랫폼
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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Color in food : technological and psychophysical aspects
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Sensory properties of foods
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Black shack alley
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Sensory shelf life estimation of food products
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Quality attributes and their measurment in meat,poultry and fish products
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Quality attributes and their measurement in meat, poultry and fish products
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Nutritional and toxicological consequences of food processing
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Shelf life evaluation of foods
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Genetic variation in taste sensitivity
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Spices : flavor chemistry and antioxidant properties
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The new kitchen science : a guide to knowing the hows and whys for fun and success in the kitchen
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The microbiological safety of low water activity foods and spices
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(핵심원리 이해를 위한) 실험조리
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The microbiological safety and quality of food
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Food flavorings
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Cow care in Hindu animal ethics
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Food analysis and preservation : current research topics
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식품 재료학 =
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Food storage stability
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Shelf life studies of foods and beverages : chemical, biological,, physical and nutritional aspects
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