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| 1 |
Physicochemical and Physiological Activities of Garlic from Different Area
Shin Jung-Hye;Ju Jong-Chan;Kwen O-Chen;Yang Sung-Mi;Lee So-Jung;Sung Nak-Ju;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.237-245,
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| 2 |
Quality Stability of a Softened, Sea Tangle Paste by Various Hydrocolloids during Storage
Song Jae-Chul;Park Hyun-Jeong;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.246-253,
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| 3 |
Use of RAPD-PCR(Random Amplified Polymorphic DNA-Polymerase Chain Reaction) Method for a Detection of Pathogenic Listeria monocytogenes
Park Bum-Joon;Sihn Eon-Hwan;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.254-259,
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| 4 |
Volatile Components of Pine Needle(Pinus densiflora S.) by Purge and Trap Headspace
Lee Jae-Gon;Lee Chang-Gook;Jang Hee-Jin;Kwag Jae-Jin;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.260-265,
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| 5 |
Effect of Green Tea Powder on the Sensory Quality of Cooked Rice
Shin Doo-Ho;Lee Yeon-Wha;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.266-271,
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| 6 |
Quality Characteristics of Bread with Rubi Fructus(Rubus coreanus Miquel) Juice
Kwon Kyung-Soohn;Kim Young-Soo;Song Guen-Seoup;Hong Sun-Pyo;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.272-277,
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| 7 |
The Optimized Formulas of Rye Bread on the Sensory Properties using RSM
Kwon Kyung-Soohn;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.278-285,
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| 8 |
Enfluence of Herbal Extract on Lactic Acid Bacteria Growth and Cryoprotectants
Choi Jong-Bum;Shin Yong-Woo;Paek Nam-Soo;Kim Young-Man;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.286-293,
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| 9 |
Effects of Various Proteins on the Autoxidation of L-Ascorbic Acid
Kim Mi-Ok;Jang Sang-Moon;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.294-301,
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| 10 |
A Study on Dietary Attitudes of Preschool Children in Child Care Center
Lee Hyun-Ok;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.302-312,
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| 11 |
Manufacturing of Meat Flavor Extract used for Browning Reaction
Kim Duk-Sook;Kim Jong-Seung;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.313-321,
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| 12 |
The Effect of Flour′s Protein Contents to the Properties of the Danish Pastry Made with Frozen Dough
Yun Mi-Suk;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.322-327,
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| 13 |
Effects of the Prunus persica Batsch var. davidiana Max. Extract on the Lipid Compositions and Enzyme Activities in Hyperlipidemic Rats
Kim Han-Soo;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.328-336,
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| 14 |
Effects of the Prunus persica Batsch var. davidiana Max. Extract on the Blood Glucose and Serum Lipid Components in Streptozotocin-Induced Diabetic Rats
Kim Han-Soo;
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The Korean Society of Food and Nutrition
, v.17, no.3, pp.337-345,
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