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| 1 |
Present and Prospect of Fresh Vegetable-Extract Juice Industry
신창균;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.1-7,
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| 2 |
Green Vegetable Juice Reduces in vitro and in vivo DNA Damage and Plasma Lipid Concentrations
강명희;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.8-14,
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| 3 |
Non-thermal Processing of Plant Foods as a Minima Process
배은경;박지용;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.15-27,
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| 4 |
Anticancer Effects of Green Juice
함승시;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.28-36,
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| 5 |
Antioxidant Nutrients of Green Yellow Vegetable Juices and Nutrite Scavenging Effect
정소영;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.37-44,
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| 6 |
Sanitation of Seafood Processing Equipments by the Prepared Acidic Electrolyzed Water
조순영;주동식;김옥선;최용석;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.45-49,
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| 7 |
Physiological Activities of Mycelial Flammulina velutipes Cultured in Liquid Grain Media
한서영;손미예;이상원;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.50-56,
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| 8 |
Industrialization of Korean traditional Foods by Nutritional Evaluation
김애정;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.57-63,
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| 9 |
Nutritional Characteristic of Korean Rice Cake
우경자;노정옥;
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The Korean Society of Food Science and Nutrition
, v.8, no.1, pp.64-73,
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