Process for improving chlorella and chlorella obtained by using the same
KR20200100566A
Process for improving chlorella and chlorella obtained by using the same
KR20200094708A
A process for the preparation of noodles having the improved texture of food and the noodles prepared therefrom
KR102194891B1
Apparatus for making fried eggs
KR102216450B1
Recombinant vector for transformation to improve glutamine production capacity and recombinant strain which introduced the same
KR20200080163A
Mutant of Escherichia coli or Mutant of Corynebacterium glutamicum for Producing L-amino acid and Method for Producing L-amino acid Using the Same
KR20190140877A
Process for improving chlorella and chlorella obtained by using the same
KR20190139803A
Process for improving chlorella and chlorella obtained by using the same
KR20200081230A
Mutant strain with enhanced L-citrulline or L-Arginine productivity and method for preparing L-citrulline or L-Arginine using the same
KR102147776B1
A microorganism of Corynebacterium genus having enhanced L-lysine productivity and a method for producing L-lysine using the same
KR102083165B1
Novel microorganism of the Genus Euglena having beta-1,3-glucan-producing activity and process for producing Euglena-biomass containing beta-1,3-glucan using the same
KR20210020339A
Package for fermented food
KR102203545B1
A clip for packaging vinyl pouch
WO2020027457A1
Method for preparing tteokbokki rice cake to be distributed at room temperature
KR20200014198A
Method of Producing Sliced Rice Cake for Distribution in Room Temperature
KR20210004129A
Bean Curd Coagulant Containing Natural Vegetable Material and Bean Curd Prepared by Using Same
KR20200139862A
Method for Preparing Shaped Clotted Blood with Reduced Off-Flavor
KR20190057037A
Oil compositions expressed roasting flavor and process for preparing the same
KR102079571B1
Method for Preparing Natural Fermented Flavor with Increased Glutamic Acid