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| 1 |
Quality Characteristics of Cookies with Bamboo Leaves Powder
Lee Jun-Youl;Ju Jong-Chan;Park Hye-Jin;Heu Eun-Shil;Choi Sun-Young;Shin Jung-Hye;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.1-7,
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| 2 |
A Study on the Physicochemical Properties of the Sargassum thunbergii
Choi Sun-Young;Kim Soon-Young;Hur Jong-Moon;Shin Jung-Hye;Choi Han-Gil;Sung Nak-Ju;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.8-13,
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| 3 |
A Study on the Reorganization into the Three-Year Period of Education of the Department of Food and Nutrition in Junior College
Kim Jae-Keun;Oh Hyun-Mee;Lee Young-Soon;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.14-21,
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| 4 |
A Study on the Soybean Curd(Tofu) made from Defatted Soybean Flour
Kim Jin-Hee;Woo Eun-Yeol;Kim Kang-Sung;Kim Myung-Hee;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.22-27,
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| 5 |
Consumption Type of Housewives about Organic and Instant Food
An Jeong-Hee;Kang Kun-Og;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.28-37,
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| 6 |
Flavor Changes of Herbs according to Cooking Methods
Chun Dug-Sang;Lee Hyun-Ja;Kang Kun-Og;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.38-46,
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| 7 |
A Study on Preservation of Chicken Products
Seo Jeong-Sook;Bang Byung-Ho;Jeong Eun-Ja;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.47-52,
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| 8 |
Quality Characteristics of Kimchi Made of Mashed Red Pepper
Bang Byung-Ho;Seo Jeong-Sook;Jeong Eun-Ja;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.53-57,
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| 9 |
The Characteristics of Soybean Dasik in Addition of Black Pigmented Rice
Cho Mi-Za;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.58-61,
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| 10 |
Effects of the Phospholipid separated from Duck Egg Oil on the Rat Brain
Jung In-Teak;Moon Yoon-Hee;Ryu Beung-Ho;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.62-69,
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| 11 |
Effect of Weight Control Program on Obesity Degree and Blood Lipid Levels among Middle-aged Obese Women
Nam Jung-He;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.70-78,
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| 12 |
A Study on the Characteristics of Dietary Behaviors and Food Intake Patterns of University Student according to the Obesity Index
Oh Se-In;Lee Mee-Sook;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.79-90,
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| 13 |
A Survey on the Awareness for the Reduction of Food Wastes by the Use of University Cafeteria
Park Sang-Wook;Shin Eun-Mi;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.91-102,
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| 14 |
Influence of Houttuynia cordata Thnub Powder Mixtures on Plasma Lipid Composition in Pigs
Kang Min-Jung;Shin Jung-Hye;Seo Jong-Kwon;Choi Sun-Young;Lee Soo-Jung;Sung Nak-Ju;
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The Korean Society of Food and Nutrition
, v.19, no.1, pp.103-109,
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