|
| 1 |
Factors that Affect the Formation of Polycyclic Aromatic Hydrocarbons in Foods
Shin, Han-Seung;Kim, Min-Ji;
/
The Korean Society of Food Science and Nutrition
, v.19, no.1, pp.1-4,
|
|
| 2 |
Trends in the Reduction of Benzo(a)pyrene in Sesame Oils
Shin, Bo Ram;Yang, Seung-Ok;Kim, Young-Suk;
/
The Korean Society of Food Science and Nutrition
, v.19, no.1, pp.5-12,
|
|
| 3 |
Policy of Reducing Benzopyrene in Foods
Kim, Sol;
/
The Korean Society of Food Science and Nutrition
, v.19, no.1, pp.13-14,
|
|
| 4 |
Risk Management of Benzo[a]pyrene in Food Company
Kim, Min Gyoo;
/
The Korean Society of Food Science and Nutrition
, v.19, no.1, pp.15-19,
|
|
| 5 |
Current Trends and Development Substitute Tea and Plan in the Korean Green Tea Industry
Kim, Sun-Hwa;Lee, Myung-Hee;Jeong, Yong-Jin;
/
The Korean Society of Food Science and Nutrition
, v.19, no.1, pp.20-25,
|
|
| 6 |
Status and Utilization Plan of Defective Oriental Melon
Kim, Ok-Mi;Jo, Yong-Jun;Jang, Se-Jin;Jeong, Yong-Jin;
/
The Korean Society of Food Science and Nutrition
, v.19, no.1, pp.26-32,
|
|
| 7 |
Usage of Palatinose for Confectionery Instead of Sugar
Kim, Hyun Woo;Seo, Sora;Kim, Hye-Jin;Kim, You-Eun;Choi, Dong-Hwa;Kim, Ki Myong;
/
The Korean Society of Food Science and Nutrition
, v.19, no.1, pp.33-37,
|
|