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| 1 |
intake of dietary sugar and its influence on chronic disease in the korean population
Ha, Kyungho;Joung, Hyojee;Song, YoonJu;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.2-11,
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| 2 |
Action plan for sugars reduction
Jung, Jinee;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.12-16,
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| 3 |
Market and trend of alternative sweeteners
Kim, Yang Hee;Kim, Seong-Bo;Kim, Su Jin;Park, Seung-Won;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.17-28,
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| 4 |
Reducing sugar content in processed foods using high intensity sweeteners
Han, Tae-Chul;Seo, Il;Lim, Hye-Jin;Kih, Min-Ji;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.29-39,
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| 5 |
Research trend in sugar alternatives
Park, Ho-Young;Choi, Hee-Don;Kim, Yoonsook;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.40-54,
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| 6 |
Preparedness of food industry in korea for united states food and drug administration food safety modernization act
Kim, Jang Ho;Eun, Jong-Bang;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.55-61,
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| 7 |
The history of korean jangs
Lee, Hanchang;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.62-96,
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| 8 |
Study on manufacturing methods of gangwondo tranditional liquors
Park, Eun-Hee;Kim, Myoung-Dong;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.97-102,
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