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| 1 |
Trends in non- destructive analysis using near infrared spectroscopy in food industry
Park, Jong-Rak;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.2-22,
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| 2 |
A study on the development of analytical methods for undesignated food additives in Korean foods
Lee, Se-Jeong;Kwon, Min-Seop;Han, Xionggao;Men, Xiao;Choi, Sun-Il;Lee, Ok-Hwan;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.23-32,
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| 3 |
Trends for the management of hazardous substances derived from fatty acids
Shin, Jae-Wook;Jang, Gill-Woong;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.33-44,
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| 4 |
A study on analytical methods for polycyclic aromatic hydrocarbons in foods
Kim, Yong-Yeon;Shin, Han-Seung;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.45-57,
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| 5 |
Current research trends of analytical methods for non-nutritive sweeteners
Yun, Choong-In;Kim, Young-Jun;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.58-73,
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| 6 |
History and current status of vinegar industry development
Kim, Hyeon-Wee;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.74-94,
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| 7 |
Research trends and development direction in cell-based seafood
Jung, Jin-Kyoung;Park, Young-Min;Kim, Sang-Gu;Lee, Sang-Yoon;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.95-104,
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| 8 |
ERRATUM
한국식품과학회;
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Korean Society of Food Science and Technology
, v.55, no.1, pp.105-105,
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