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A total of 168 carcasses of crossbred (Korean native black pig × Landrace) F 2 pigs were divided into four carcass weight groups (A, 70–79kg; B, 80–89k... GD Kim,BW Kim,JY Jeong,... - 《Food & Bioprocess Technology》 被引量: 64发表: 2013年 Response of fattening rabbits reare...
Besides the biometric properties, cooking behaviour, starch properties, and in vitro digestibility of Korean rice samples were compared with those of the 'Carnaroli' Italian variety. The physicochemical traits of the Korean varieties extended over a vast range; the amylose content stood out (from ...
In the ergomechanical aspect, it is necessary to grasp the accurate feature of body-type to design clothes with perfect fit. Compared with the existing studies, this study added other items operating effectively on the feature of body-type, and made a comparison between Korean and Japanese young...
We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of... JS Seo,HG Chang,WD Ji,... - 한국과학기...
From "Shin," the popular raomen manufacturer in Korea, a real-Korean-restaurant-style "Cold-type noodles" set can be easily enjoyed at home. This cold-type of noodles can be consumed without using a soup but a special sauce, offering the thick and dry taste of kochijan (Korean traditiona...
PROBLEM TO BE SOLVED: To obtain Korean pickles (Kimchi) having an excellent nutrition and a peculiar flavor by adding a specific mushroom in its production... G Shoko 被引量: 0发表: 2000年 Strategies of Functional Food for Cancer Prevention in Human Beings Functional food for prevention of ch...
A Study on the Korean Traditional Food Consumption of the Elementary Schoolchildren in Urban and Rural area The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and ru... MS Gang,EH Lee,JH Chyun -...
TAIRA,TANAKA,SAITO - 《J Jpn Soc Food Technol》 被引量: 0发表: 1990年 Short Communication - Determination of amino acid and free sugar contents in Korean traditional fermented soybean products of Doenjang and evaluation of their sensory attributes This study quantitatively determined contents of amin...
Taking the feed chicken egg as the mother stock,the experiment introduced the feed chicken egg's health care function,explored the technological conditions and the product formula of processing soysauce-like aroma type soft package egg food with health effect.The result showed that the optimum techn...