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| 1 |
Approval of Functional Ingredient of Health/Functional Foods in Korea
Lee, Hye Young;
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The Korean Society of Food Science and Nutrition
, v.18, no.1, pp.1-7,
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| 2 |
Development of Functional Food Using Fermented Marine Organism
Lee, Bae-Jin;
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The Korean Society of Food Science and Nutrition
, v.18, no.1, pp.8-12,
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| 3 |
Marine-Bio Technology Programme
Park, Byoungjik;
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The Korean Society of Food Science and Nutrition
, v.18, no.1, pp.13-16,
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| 4 |
Development Plan of Wine Sommelier Education in Korean
Kim, Ok-Mi;Jo, Yong-Jun;Jeong, Yong-Jin;
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The Korean Society of Food Science and Nutrition
, v.18, no.1, pp.17-24,
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| 5 |
Dual Effect of Detox Food Ingredients on Lipolysis and Antioxidation
Shim, Soon-Mi;
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The Korean Society of Food Science and Nutrition
, v.18, no.1, pp.25-28,
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| 6 |
Excellency and Functionality of Bibimbap
Oh, Suk-Heung;Yu, Jin-Ju;Kim, Su-Gon;Cho, Mun-Ku;Choi, Dong-Seong;Oh, Chan-Ho;Jung, Mun-Yhung;Woo, Ja-Won;
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The Korean Society of Food Science and Nutrition
, v.18, no.1, pp.29-36,
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| 7 |
Consumer Awareness Survey on Functional Properties of Vinegar Beverage
Sung, Na-Hye;Jeong, Yong-Jin;
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The Korean Society of Food Science and Nutrition
, v.18, no.1, pp.37-42,
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