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Dayeon Yoon, Ah Young Yun, Youngbin Jang, Eunmi Koh
3. p. 21 Optimization of Sulgidduck Prepared with Mealworm Powder, Sugar and Skim Milk Powder Using the Response Surface Methodology
Myeong Jang, Ji Eun Lee, Hyeon Hee Yu, Jeong Ok Rho
5. p. 46 Characteristics of Solid-State Fermentation Mash and Distilled Liquor Prepared Using Sorghum Variety ‘ Chengpung ’
Je Young Shin, Heui-Yun Kang, Bo-Ra Lim, Han-Seok Choi
6. p. 53 Quantitative Descriptive Analysis and Consumer Acceptance of Sausages Produced with Added Olive Oil
Yoon Sik Jung, Yong Sik Kim, Hye Hyun Yoon
8. p. 73 Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper
Hyeon-Hee Yu, Young-Min Lee, Mina Kim, Donghyuk Kim, Juyoung Lee, Jounghee Lee