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| 1 |
Policy Trends of Sodium Reduction
Jung, Jinee;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.2-7,
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| 2 |
A Guideline for Sodium Reduction of Processed Foods
Kim, Eui-Su;Yim, Gu-Sang;Choi, Kyung-Sook;Jeong, Gwang-Ho;Lee, Mi-Young;Ryu, Seung-Ho;Yoon, Eun-Kyung;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.8-17,
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| 3 |
Domestic and International Trends in Technologies for Sodium Reduction
Jung, Kwangho;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.18-24,
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| 4 |
Domestic and International Trends in Sodium Reduction and Practices
Kim, Sun-Hwa;Jeong, Yong-Jin;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.25-33,
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| 5 |
Sodium Reduction in Traditional Fermented Foods
Park, Hyun-Joo;Lee, Mi-Young;Yoon, Eun-Kyong;Chung, Ha-Yull;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.34-44,
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| 6 |
Production of Low-salt Kimchi and Cases of Sodium-reduction
Kim, Soon Ja;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.45-50,
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| 7 |
Study on Processing Properties for Improving the Utilization of Food Resources
Kim, Young-Boong;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.51-55,
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| 8 |
Study on Processing Properties of Chestnut Resources
Oh, Seon-Min;Baik, Moo-Yeol;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.56-62,
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| 9 |
Processing Materials of Edible Wild Herbs and Vegetables
Kim, Eunmi;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.63-70,
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| 10 |
Study on Processing Properties of Convenience Rice Product with Different Rice
Park, Jong-Dae;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.71-77,
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| 11 |
Study on Establishment of DB for Processing Properties of Food Raw Materials and Website Operation
Hwang, Sin-hee;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.78-82,
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| 12 |
An Outline of Food Ethics
Kim, Suk-Shin;
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Korean Society of Food Science and Technology
, v.49, no.2, pp.83-97,
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