CURRENT ISSUE: Dec 2021, Vol. 3 , No. 2

    ARTICLE

    Analysis of the Physical Properties of the Crust Derived from Dry-Aged Beef Loin and the Possibility of Materialization into Food
    건조숙성 우육 등심에서 분리한 크러스트의 물리적 특성 및 식품 소재화 가능성 분석
    Resour Sci Res 2021;3(2):55-62.
    https://doi.org/10.52346/rsr.2021.3.2.55

    ARTICLE

    Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
    가정간편식(Home Meal Replacement)의 일반세균 및 식중독세균 오염현황 분석과 위생관리의 중요성
    Resour Sci Res 2021;3(2):63-70.
    https://doi.org/10.52346/rsr.2021.3.2.63

    ARTICLE

    Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir
    Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과
    Resour Sci Res 2021;3(2):71-80.
    https://doi.org/10.52346/rsr.2021.3.2.71

    ARTICLE

    Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef
    소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발
    Resour Sci Res 2021;3(2):81-89.
    https://doi.org/10.52346/rsr.2021.3.2.81

    ARTICLE

    Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu
    풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성
    Resour Sci Res 2021;3(2):90-100.
    https://doi.org/10.52346/rsr.2021.3.2.90

    ARTICLE

    Analysis of Physical and Sensory Properties according to Sugar Types in Yugwa
    Resour Sci Res 2021;3(2):101-115.
    https://doi.org/10.52346/rsr.2021.3.2.101

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    김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환
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    Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과
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    Resour Sci Res 2021;3(1):24-34.
    https://doi.org/10.52346/rsr.2021.3.1.24
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    Physiological Effects of Natural Products
    천연물 유래 생리활성 소재의 개발
    Resour Sci Res 2020;2(2):109-114.
    https://doi.org/10.52346/rsr.2020.2.2.109
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    Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder
    블루베리 분말을 첨가한 요거트의 항산화 활성과 품질 특성
    Resour Sci Res 2020;2(2):76-85.
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    Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods
    다양한 추출 및 건조방법으로 제조된 흑무 추출물의 특성
    Resour Sci Res 2021;3(1):46-54.
    https://doi.org/10.52346/rsr.2021.3.1.46
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    Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
    가정간편식(Home Meal Replacement)의 일반세균 및 식중독세균 오염현황 분석과 위생관리의 중요성
    Resour Sci Res 2021;3(2):63-70.
    https://doi.org/10.52346/rsr.2021.3.2.63
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    Antioxidant Activity of Beef Tteokgalbi Added with Raspberry and Shiitake Mushroom Powder
    라즈베리와 표고버섯 분말을 첨가한 소고기 떡갈비의 항산화 활성
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    Immunological Activity of Annelida (Lumbricus rubellus) Water Extracts
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