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| 1 |
Management System of Tofu in Korea
Han Sang Bae;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.1-5,
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| 2 |
Tofu's Manufacturing System and Market Situations
Ryu Young-Gi;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.6-10,
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| 3 |
Development of Shelf-life Prediction Model of Tofu Using Mathematical Quantitative Assessment Model
Shin Il-Shik;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.11-16,
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| 4 |
Preparation and Diversity of Environment Attractive Chundubu (whole soybean curd)
Ku Kyung-Hyung;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.17-27,
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| 5 |
두부류의 생산유통체계에 대한 소비자의 관심
문은숙;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.28-30,
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| 6 |
Antioxidant Effect and Protecting Effect against Cell Damage by Enzymatic Hydrolysates from Marine Algae
Heo Soo-Jin;Jeon You-Jin;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.31-41,
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| 7 |
Development of Immunostimulation Materials from Rice Bran
Hong Seonggil;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.42-47,
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| 8 |
Formulation of a Strategy for the Enhancement of an Active Participation in the IAEA Program in the Fields of Food Safety Standards
Kim Kyoung-Pyo;Jo Cheorun;Lee Ju-Woon;Byun Myung-Woo;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.48-53,
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| 9 |
Developments of Rapid Pickling Meat Using Pickle Carrier Containing Water-Soluble Mineral Ions
Kim Soo Min;Kim Eun Ju;
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The Korean Society of Food Science and Nutrition
, v.10, no.1, pp.54-65,
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