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Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
Chungukjang Doenjang Hanwoo Beef Sesame Oil Volatile Flavor Component
2016/5/9
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor p...
Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods
radical-scavenging activity antioxidant hepatic function hypertension blood glucose level
2009/9/10
Studies on the physiological functionality of purple-fleshed sweet potatoes and their dominant anthocyanin pigments are described. The purple-fleshed sweet potato cultivar ‘Ayamurasaki’ contained anth...
Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market
Biogenic Amines Foods of Animal Origin Korean Domestic Markets
2016/4/18
This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to com...