|
KR101758153B1
|
|
Rhus verniciflua seed fermented milk
|
|
KR20170089064A
|
|
Method of producing cheese using tuile
|
|
KR101726422B1
|
|
Raclette cheese including Conjugated linoleic acid and Allium hookeri and the manufacturing method thereof
|
|
KR101726416B1
|
|
Fermented milk including Conjugated linoleic acid having Anti-diabetic effect and the manufacturing method thereof
|
|
KR20170000837A
|
|
Novel Lactobacillus acidophilus C isolated from Kimchi and composition for preventing obesity comprising the same
|
|
KR20150088761A
|
|
Manufacturing method of cheese having aronia
|
|
KR20160141134A
|
|
Fermented products of complex mushroom by lactic acid bacteria having neuronalcell-protecting activity and the manufacturing method thereof
|
|
KR20150066506A
|
|
Manufacturing method of chell chocolate using yoghurt cheese
|
|
KR20160110732A
|
|
Makgeolli containing whey and the manufacturing method thereof
|
|
KR20160098664A
|
|
Method of Edam Cheese containing Probiotics and Dendropanax extract
|
|
KR20160087030A
|
|
Method of Derby cheese containing Spirulina
|
|
KR20150145983A
|
|
Manufacturing method for fernented milk intensifeid protein
|
|
KR20150139692A
|
|
Manufacturing method for cheese using red ginseng and rubus
|
|
KR20150099631A
|
|
Method for manufacturing fermented milk
|
|
KR20150099630A
|
|
Method for manufacturing fermented liquor
|
|
KR20150099632A
|
|
Method of fermented milk using lactobacillus
|
|
KR20150088369A
|
|
Manufacturing method of cheese having aronia
|
|
KR101525828B1
|
|
Manufacturing method of bread with culture medium of Lactic acid bacteria and cinnamomum cassia extract
|
|
KR20150056697A
|
|
Preparation method for lactic acid bacteria isolated from kimchi yogurt using cinnamon extract
|
|
KR20150053304A
|
|
Manufacturing method of whey hydrolyzates
|
