|
| 1 |
Molecular Biological Evaluation of Taste
Shim, Jaewon;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.1-4,
|
|
| 2 |
Measurement of Sensory Responses: Understanding Scaling and Data
Hong, Jae-Hee;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.5-10,
|
|
| 3 |
Precautions for Sensory Evaluation
Kwak, Han Sub;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.11-14,
|
|
| 4 |
Electric-Nose/Tongue and Their Applications
Kim, Min Jung;Park, Jae-Ho;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.15-18,
|
|
| 5 |
Application of Sensory Science to Product Development (Tea & Cosmetic)
Kim, Young Kyung;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.19-21,
|
|
| 6 |
Dietary Antioxidant Consumption in Cancer Patients
Kwon, Youngjoo;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.22-25,
|
|
| 7 |
Effect of High Fructose Corn Syrup on Metabolic Syndrome Traits
Go, Gwang-woong;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.26-30,
|
|
| 8 |
Fermentation Method of Meju for Improving Quality of Small Farm-Scale Soybean Fermented Foods (Jangs)
Ryu, Jung A;Kim, Yun-Ji;Lee, Eun-Jung;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.31-33,
|
|
| 9 |
The Present State and Future Prospect for Saengshik Research
Kim, Joong-Hark;
/
The Korean Society of Food Science and Nutrition
, v.21, no.1, pp.34-40,
|
|