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Issue DateTitleAuthor(s)Type
2011Development of Fermented Onion Products and Their Preservation김수우Master's Thesis
2011Studies on Principal Properties of PP, LDPE-Nanocomposites for Food Packaging최리나Master's Thesis
2011Studies on pre-treatment of grains and snacks for zearalenone analysis류경숙Master's Thesis
2011Molecular characterization of porcine group C rotaviruses detected in South Korea윤수현Master's Thesis
2006설탕 및 소금 대체재를 첨가한 커피 음료와 쇠고기 무국의 관능적 특성김현Master's Thesis
2011Efficacy of intense pulsed light as a sterilization treatment for powder foods정현Master's Thesis
2011Duo-trio test sensitivity김민아Master's Thesis
2011Characterization of volatile components in makgeolli, a Korean traditional rice wine, with or without pasteurization, during storage박혜정Master's Thesis
2011고추장 드레싱의 관능적 특성 및 소비자 기호도 분석과 매운 감각 평가 시 효과적인 입가심 조건 확립이규원Master's Thesis
2011Subcritical Water Extraction of Hesperidin and Narirutin from Satsuma mandarin (Citrus unshiu Marc.) Peel정은영Master's Thesis
2011Investigation on gas barrier characteristics of polymer-clay nanocomposite films and effects of nanoclay on flavor retention properties유희재Master's Thesis
2011시판 약과의 감지된 유사성, 관능적 특성 및 교차문화적 소비자 기호도박희상Master's Thesis
2011Identification of Human Astrovirus Isolated from Children Hospitalized with Acute Gastroenteritis in South Korea김지연Master's Thesis
2009젖산균과 효모를 이용한 맥아발효음료의 관능적 특성 및 소비자 기호도신진영Master's Thesis
2009Synergistic effect of hypobromous acid and sodium hypochlorite on bactericidal action in lettuce박한나Master's Thesis
2009스팀 열처리 방식이 식품의 조리 특성에 미치는 영향이진희Master's Thesis
2009Formation of Furan, Furan-derivatives and Nitrogen-containing Compounds from the Thermal Interactions of Glucose with Glutamine, Glutamic acid, Glutaric acid or Ammonium sulfate이수진Master's Thesis
2009Glutathione 첨가에 따른 쇠고기 국의 관능적 특성 및 소비자 기호도정다와Master's Thesis
2009이점 선호도 검사성영은Master's Thesis
2009Engineering of whole-cell biocatalysts for cofactor-dependent oxygenations두은희Master's Thesis

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