|
KR20170129345A
|
|
Optimum fermentation of diluted liquid whole egg by lactic acid bacteria
|
|
KR20170127908A
|
|
Appropriate Heating Temperature and Time of Baked Egg
|
|
KR20170127823A
|
|
Egg's shelf life extention used Chitosan coating and Gamma irradiation
|
|
KR20170125513A
|
|
The manufacture method of apple weaning food
|
|
KR20170123954A
|
|
The manufacture method apple pomace jelly
|
|
KR20170122934A
|
|
The MANUFACTURE METHOD OF APPLE POMACE SOUCE
|
|
KR20170120760A
|
|
The manufacture method of apple drink
|
|
KR101661692B1
|
|
Manufacturing method of baked egg
|
|
KR20160051213A
|
|
Balloon flower root extract and the health functional food production methods using new a balloonflower
|
|
KR20160047364A
|
|
Using functional health (turmeric), a hangover drink, and fabrication methods
|
|
KR20160046647A
|
|
Hovenia dulcis THUNB fruit extract as the main ingredient containing beverage development, a hangover
|
