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1 . Academic Journal
누룽지를 첨가한 저맥아 맥주의 발효와 품질특성 연구
저자
by
용지은
;
홍세연
;
박진영
;
강성태
.
소스
산업식품공학 (2024): 77-84.
Full Text(스콜라)
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6 . Academic Journal
노동법의 꿈 ― 전환시대의 실천적 지식인, 이철수 ―
The Dream of Labor Law― Public Intellectual in the Transformation Period, Lee Cheol-Soo ―
저자
by
강성태
.
소스
노동법연구, 0(56), pp.1-32 Mar, 2024
Full Text (DBPIA)
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3 . Academic Journal
노동판례리뷰
저자
by
장우찬
;
강성태
;
전형배
;
박은정
.
소스
노동리뷰
. 2023-06 :117-134
Full Text (DBPIA)
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6 . Academic Journal
노동판례리뷰
저자
by
권오성
;
강성태
;
조재호
;
방강수
;
노호창
.
소스
노동리뷰
. 2023-04 :65-88
Full Text (DBPIA)
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7 . Academic Journal
근로기준법 70년, 근로계약법제의 변화
70 Years of Employment Contract Law
저자
by
강성태
.
소스
노동법학, 0(87), pp.95-142 Sep, 2023
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3 . Academic Journal
강황 누룽지의 가열조건이 폴리페놀, 플라보노이드 함량 및 항산화 활성에 미치는 영향
Changes in Total Polyphenol, Flavonoid Contents and Antioxidant Activity of Nurungji added with Turmeric Powder according to Heating Condition
저자
by
용지은 / Ji-Eun Yong
;
강성태 / Sung-Tae Kang
.
소스
산업식품공학 / Food Engineering Progress
. Nov 30, 2022 26(4):228
Full Text (KISS)
Scopus
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4 . Academic Journal
율무미강 추출물을 이용한 맥주의 품질 특성
Quality Characteristics of Beer Produced Using Coix lacryma-jobi Bran Extract
저자
by
김예슬
;
용지은
;
강성태
.
소스
동아시아식생활학회지, 33(1), pp.1-9 Feb, 2023
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5 . Academic Journal
근로자를 판단하는 새로운 태도 ― 판례가 근로기준법상 근로자를 판단하는 방법의 개선 ―
The new approach in determining an employee - status under the Labor Standard Act
저자
by
강성태 / Kang Seong-tae
.
소스
법학논총
. Jun 30, 2022 39(2):85
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3 . Academic Journal
분말 첨가시기와 함량을 달리하여 제조한 자색고구마 누룽지의 항산화 활성 및 품질특성
Antioxidant Activity and Quality Characteristics of Nurungji Prepared with Purple Sweet Potato According to Addition Times and Powder Contents
저자
by
용지은 / Ji-eun Yong
;
강성태 / Sung-tae Kang
.
소스
산업식품공학 / Food Engineering Progress
. May 30, 2022 26(2):91
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4 . Academic Journal
새싹보리 분말을 첨가한 누룽지의 품질특성
Quality Characteristics of Nurungji Added with Barley Sprout Powder
저자
by
박주선 / Ju-seon Park
;
강성태 / Sung-tae Kang
.
소스
산업식품공학 / Food Engineering Progress
. Feb 28, 2021 25(1):1
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