List of Articles

Resources Science Research. Vol. 3, No. 2, 2021

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.
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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.
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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.
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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.
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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.
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Analysis of Physical and Sensory Properties according to Sugar Types in Yugwa
Resour Sci Res 2021;3(2):101-115.
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