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| 1 |
Reduced Sodium Contents of Processed Food
Lee, Mi-Young;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.1-5,
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| 2 |
Policy Trends of Sodium Reduction
Yoon, Eun-Kyung;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.6-7,
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| 3 |
Development Trend of Sodium Reduction Material
Jo, Yong-Jun;Jeong, Yong-Jin;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.8-12,
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| 4 |
Development of Low Sodium Doenjang Using Saltness Boosting Ingredient
Kim, Mi-Yeon;Kim, Sun-Hwa;Kwon, Joong-Ho;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.13-17,
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| 5 |
Research Trends of Enzyme Food in Korea
Lee, Dae-Hoon;Jung, Hee Kyung;Hong, Joo-Heon;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.18-22,
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| 6 |
Development and Its Direction of Chicken Meat on Food Market Trends
Kwon, Seok-bae;Seo, Young-Ho;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.23-25,
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| 7 |
A Suggestion for Industrialization of Maturing Distilled Spirits
Kim, Tae Wan;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.26-29,
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| 8 |
Evaluation of Nuts as Raw Materials of Meju Fermentation
Park, Hwa-Young;Kim, Young-Ho;Choi, Ung-Kyu;
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The Korean Society of Food Science and Nutrition
, v.20, no.2, pp.30-33,
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