KR100994433B1
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Method for producing gulbi soy sauce jangachi using curcuma longa
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KR100994440B1
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METHOD FOR PRODUCING FUNCTIONAL READY-TO-EAT SMOKED GULBI CONTAINING γ-LINOLENIC ACID AND OCTACOSANOL
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KR100994673B1
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Method for producing hygienic dried gulbi using hot air drying and cold air drying
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KR100996156B1
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Method for producing spaghetti sauce containing gulbi and spaghetti sauce produced by same
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KR100996154B1
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Method for producing sauce for rice mixed with gulbi and sauce for rice mixed with gulbi produced by same
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KR100994441B1
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Method for producing gulbi-fish paste and gulbi-fish paste produced by the same
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KR20070042358A
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Process for dried corbina fermented with red pepper sauce and green tea extract
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KR20070027824A
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Process for salted-dried corbina flavoring with pine leaves extracts
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KR100693467B1
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Process for salted-dried corbina flavoring with ginseng extracts
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KR20070027831A
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Manufacturing method for a flatfish flavored with green tea extracts
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KR20070027816A
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Manufacturing method for a mackerels flavored with pine leaves extracts
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KR20070027830A
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Process for spanish mackerel flavoring with clay extracts
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KR20070027821A
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Manufacturing method of a red tilefish flavoring with ginseng extracts
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KR100693471B1
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Manufacturing method for a hairtail flavored with pine leaves extracts
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KR20070027826A
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Process for salted-dried corbina flavoring with clay extracts
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KR20070027827A
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Process for spanish mackerel flavoring with green tea extracts
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KR20070027838A
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Manufacturing method of a hairtail flavoring with clay extracts
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KR20070027829A
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Process for spanish mackerel flavoring with ginseng extracts
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KR100693469B1
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Manufacturing method for a flatfish flavored with pine leaves extracts
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KR20070027819A
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Manufacturing method of a red tilefish flavored with green tea extracts
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