Method for producing Soondae without adding porcine blood and lard using binding agent
KR20200143756A
Sundae with casing using swine small intestine containing cereals and method of manufacturing the same
KR20190082108A
Pseudomonas sp. AG-1 strain producing biosurfactant and uses thereof
KR20190082107A
Method for increasing astaxanthin production of Haematococcus pluvialis by drying culture
KR20190079514A
Cosmetic composition for skin moisturizing comprising fermented aloe as effective component
KR20200065128A
Manufacturing Poultry jerky using ultrasonics wave curing and superheated steam method
KR102064858B1
Feed composition for Tenebrio molitor larva containg medicinal herb residues as effective component and manufacturing method thereof
KR20190045066A
Method for producing manju using naturally fermented peach starter and peach paste
KR20200023576A
Composition for improving hepatic function comprising extract of fermented Protaetia brevitarsis larva as effective component
KR20190077156A
Cosmetic composition for skin whitening and moisturizing comprising larva extract of Protaetia brevitarsis as effective component
KR20190060023A
Process for producing beverages containing active ingredients of Omija and Aronia extract and beverages produced therefrom
KR101912589B1
Composition for skin moisturizing and atopy improvement comprising fermented herbal mixture as effective component
KR101825135B1
Composition for skin moisturizing comprising fermented Equisetum arvense as effective component
KR20170084688A
Composition for preventing, improving and treating atopic dermatitis comprising ginseng berry extract fermented using Hericium erinaceum mycelium as effective component
KR20180045912A
Cosmetic composition for anti-wrinkle and moisturizing effect comprising extract of Auricularia auricula as effective component
KR20180043423A
Development of soybean milk product with increased functionality of isoflavone and antioxidant activity using roasting process of Jeonju Pungsantae
KR20180032741A
Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey
KR20170139731A
Method for producing ginseng sprout with increased growth using LED module in plant factory
KR20170136097A
Method for producing ginseng sprout with increased growth and ginsenoside content using light emitting diode irradiation in plant factory
KR20160094313A
Composition for anti-obesity comprising Chaenomelis Fructus extract or its fraction as effective component
