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| 1 |
Physiological Activities and Application of Soy Peptide
Lee Boo-Yong;
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The Korean Society of Food Science and Nutrition
, v.11, no.1, pp.1-12,
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| 2 |
Market Trends and New Marketing Strategies of Soy Peptide -In Japanese Market-
Lim Jae-Kag;Kim Do-Un;
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The Korean Society of Food Science and Nutrition
, v.11, no.1, pp.13-18,
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| 3 |
Roles of Soy Peptide on the Korean Traditional Fermented Foods
Choi Shin-Yang;
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The Korean Society of Food Science and Nutrition
, v.11, no.1, pp.19-26,
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| 4 |
The Changing History of Cooking Methods and Facilities
Ahn Myung-Soo;
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The Korean Society of Food Science and Nutrition
, v.11, no.1, pp.27-33,
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| 5 |
Smart Food Packaging
Lee Dong-Sun;
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The Korean Society of Food Science and Nutrition
, v.11, no.1, pp.34-41,
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| 6 |
Life Style Change of Housewife and Smart Cooking
Lee Bog-Hieu;
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The Korean Society of Food Science and Nutrition
, v.11, no.1, pp.42-48,
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