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| 1 |
COVID-19 pandemic and the immune regulatory function of foods
Kim, Gun-Dong;Lee, So-Young;Shin, Hee Soon;
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Korean Society of Food Science and Technology
, v.55, no.3, pp.244-263,
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| 2 |
A novel approach for dietary regulation of macrophages through mitochondrial energy metabolism
Yu, Seungmin;Kim, Wooki;
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Korean Society of Food Science and Technology
, v.55, no.3, pp.264-275,
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| 3 |
Vitamin D in autoimmune, allergic, and infectious diseases
Shim, Chae-Hyeon;Choi, Je-Min;
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Korean Society of Food Science and Technology
, v.55, no.3, pp.276-283,
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| 4 |
The history of the fermented fisheries industry
Song, Ho-Su;Kim, Sang Moo;
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Korean Society of Food Science and Technology
, v.55, no.3, pp.284-300,
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| 5 |
Improvement plan of HACCP mandatory application foods and small-scale HACCP System
Lee, Han-Cheol;Park, Min-Ji;Oh, Do-Gyung;Kim, Chan-Yenog;Jeong, Eun-Sun;Kim, Chea-Young;Im, Ji-Yu;Kim, Jung-Beom;
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Korean Society of Food Science and Technology
, v.55, no.3, pp.301-307,
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| 6 |
The establishment of the Korean government and the food situation during the Korean War
Lee, Cherl-Ho;
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Korean Society of Food Science and Technology
, v.55, no.3, pp.308-325,
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| 7 |
Current status of Myanmar food industry and reinforcement of Korea-Myanmar mutual cooperation through TASK project
Hong, Seok-In;
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Korean Society of Food Science and Technology
, v.55, no.3, pp.326-336,
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